Zucchini and Red Onion Frittata (Serves 1-2)
A frittata is an egg dish that starts on the stovetop and finishes in the oven. I’ve become a big fan since making my first one recently. A frittata is open to infinite variation and makes incorporating vegetables into your breakfast easy and tasty.
Prep Time: 5 minutes
Cook Time: 10 minutes
Three fresh eggs
Crushed red pepper flakes
Extra virgin avocado oil OR olive oil
Finely chop enough onion to cover the bottom of a small frying pan. Finely chop enough zucchini to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add salt, black pepper, and crushed red pepper flakes to taste. Use a spoon or whisk to mix well.
Directions: Pre-heat oven to 350 degrees. Heat one tablespoon of avocado oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Salt and pepper to taste. Add zucchini and salt and pepper to taste. Once the onions have begun to caramelize and the zucchini soften, pour eggs over the vegetables and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (one or two minutes). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.
Notes: The “baby” frying pan I use for frittatas is just under the width of a dinner plate. Mine is not non-stick, but after coating the bottom with oil to sauté vegetables, I have no problem working a spatula under the cooked frittata and sliding it from the pan to a plate to eat.
I have trouble eating all of a three-egg frittata first thing in the morning even though I am normally a big eater. Two people could share a three-egg frittata, add some fruit, and have a nice breakfast.
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