Friends Drift Inn Recipes
Egg Zucchini Skillet Pie with Mint
Frittata Egg Recipe
More than any other herb, it’s mint that gives me that heady rush signaling a release from winter’s suffocating grip. Long before the red buds bloom, the dogwoods pop forth, and the wisteria lazily cascades across the back porch trellis mint have the courage to surface.
The smell of mint is the smell of spring in Kentucky. No wonder we love our Mint Juleps so much!
When I found a recipe combining eggs with mint, I really thought the author had gone off her Seattle rocker. I’m talking about Kim O’Donnel of course. But turns out, she is on to something with this simple egg recipe.
For a weekend brunch, I think you will enjoy this taste of the season. The mint whispers ever so enticingly. The eggs giggle with the addition of a summer squash or zucchini. Can you ever really have enough zucchini recipes?
We call it Egg Skillet Pie….but if you insist on being the Culinary Police it’s really a Frittata.
I don’t care what you call it, just so long as you try it.
Egg Skillet Pie “Mint and Zucchini Frittata”
Adopted from Kim O’Donnel’s The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will DevourVegetables & Vegetarian Books)
Meat Lovers Meatless Cookbook
Egg Recipe, Brunch Recipe, Breakfast Recipe
- 1 large Zucchini or Summer Squash sliced thin
- 1 medium sweet onion, chopped
- 1/2 cup of fresh mint, chopped
- Pinch of salt and pepper
- 6 large eggs, organic preferred
- Dash of Tabasco Hot Sauce
- 4 Tablespoons Vegetable Oil (avoid Canola Oil if possible)
- ¼ cup Parmesan Cheese, freshly grated
1. In a 12 inch iron skillet sauté zucchini and onion in 2 Tablespoons of oil for 5 – 8 minutes.
2. Remove from heat, stir in mint and parsley, add a pinch of salt and pepper and set aside to cool.
3. Preheat oven to broil.
4. In a large mixing bowl, beat eggs and mix in seasonings. Add Zucchini mixture.
5. Wipe out skillet, add two Tablespoons of oil and warm at high heat.
6. Reduce to medium heat adding the egg and zucchini mixture.
7. Tilt the skillet to get an even layer.
8. Cover, and cook on stovetop for about 15 minutes until eggs are just set; occasionally using a spatula to loosen sides.
9. To finish, sprinkle cheese on the top and broil in the oven until the top is browned, about 3 or 4 minutes.
10. Remove from heat and slice into wedges. Kim suggests this great entrée for spring picnics.
Total Cooktime 22-25 Minutes
Link to Friends Drift Inn Reads and Reviews Kim O’Donnels Cookbook
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