5/24/2021 – This Frittata turned out very good and was made with one of our first zucchini this year.
5/27/2021 – Made it with 6 eggs, more veggies including mushrooms and shredded “Italian” cheese blend. The ingredients, directions, and Next Time ideas below are for this cook as it has great potential.
- 6 extra-large eggs
- about ¼ cup of half-and-half
- 1 medium zucchini (about 8″ long) from our garden
- 2 young onions from our garden
- 1 cup of portabello mushroom chopped
- about ½ cup of shredded “Italian” cheese blend or grated parmesan cheese
- Kit’s Creole seasoning
- Course ground black pepper and salt to taste
- With a wire whisk beat the eggs with the half-and-half, cheese, and creole seasoning
- Peel the zucchini leaving strips of the green peel for color. Dice it into ¼-½” cubes.
- Chop the onions into ¼”-½” pieces
- Saute the zucchini and onion in bacon grease in a No. 6 cast iron skillet with 4-5 shakes of creole seasoning. Saute until the edges begin to soften.
- Poured the egg mixture over the veggies on 5/27 although on 5/24 mixed the veggies into the eggs and stir to evenly distribute the veggies.
- On 5/24 added 2 tablespoons of butter to the skillet and when melted return the egg/veggie mixture. On 5/27 there was a lot of moisture and seemed to be plenty of bacon grease. But, it stuck to the skillet somewhat.
- On 5/27 put the skillet into a preheated 300° convection oven for about 30 minutes. It puffed up like a souffle. On 5/24 reduced the heat, cover, and cook until firm. Be careful to not cook too fast like Tom did this time.
- Rather than cook it on the stovetop with a cover, cook it in the oven to make sure a dark hard “crust” is not created.
- Lightly shake on some more creole seasoning when put into the oven.
- Be sure to add the creole seasoning to the eggs and the veggies.
- Try it with 1 tsp Worcestershire sauce in the egg mixture.