Egg Skillet Pie “Mint and Zucchini Frittata”

Adopted from Kim O’Donnel’s The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour (See all Vegetables & Vegetarian Books)
Meat Lovers Meatless Cookbook

Egg Recipe, Brunch Recipe, Breakfast Recipe

Ingredients

• 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

Method

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

Serves 4-6

Link to Friends Drift Inn Reads and Reviews Kim O’Donnels Cookbook

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