Never Fail Zucchini Frittata makes any mealtime healthy and easy

Got zucchini? If you have a garden and you planted zucchini, the answer this time of year is probably YES! Some might even say they have zucchini coming our their ears.

Zucchini abundance is almost assured, so much so that there are a plethora of recipes designed to use up the long green fruit.

There is even a day dedicated to zucchini! August 8th is "Leave a zucchini on your neighbor's front porch" Day. The trick is to leave the zucchini without being caught. If you are the neighbor is certainly going to reciprocate. Some might think having too much zucchini is a curse, but I see it as a blessing.

Even the bees find it a blessing.

Why is that you might ask. Because I can make so many yummy dishes. including the Zucchini Frittata recipe I share here. It comes together so quickly and is truly great for breakfast, lunch with a salad, or dinner with a side of pasta (or even just by itself).

This recipe is one of 19 recipe I share in my debut book "Between Farm and Fork". Curious about the book? Check out the details here.

Zucchini Frittata Recipe

1 medium onion, sliced thinly

2 medium zucchinis, sliced thinly

2 tablespoons olive oil

6 large eggs, beaten

Salt and pepper, to taste

½ cup Parmesan cheese, grated

Preheat the oven broiler. (Or skip this step and place lid over pan at the end until the cheese melts.)

Heat 12-inch sauté pan over med-high heat. Once the pan is hot, add oil and onions.

Cook onions until golden brown. Add in zucchini and stir occasionally, cooking until softened, about 4–6 minutes.

Pour egg over vegetable mix and stir until egg begins to cook, season with salt and pepper. Turn heat off and spread cheese over top. Place the pan under the broiler

to melt the cheese and give a golden-brown crust. (Or place lid over pan and turn heat to low.) Cut into 6 wedges and serve.