Easy Three Cheese Zucchini Onion Frittata

Do you ever get a feeling where you really want to try to make something new? For me that was the frittata. I love trying to cook the meals that I get in restaurants, but before today, I’ve never actually tried to make a frittata. It seemed like a mythical breakfast item that would be impossible to cook at home. Boy was I wrong. It might be a little egg pie, but it’s almost as easy as cooking scrambled eggs! (It just takes a few more steps and more ingredients.)

To begin, I started with this recipe from MyReceipes and tweaked it a bit because I love cheese and there wasn’t enough goat cheese in the fridge for any other recipe in my near future.

If you can’t have dairy or you aren’t a cheese fan, skip it. It’s your brunch!

Estimated time: 30-40 minutes

• Prep time 15 minutes
• Cooking time 30 minutes

What you’ll need

• 2 medium zucchinis, thinly sliced
• 1/2 medium onion, julienned
• 2 tbs unsalted butter
• 2 tbs avocado oil (or really any oil)
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup of fresh basil
• 8 large eggs
• 1/2 cup feta
• 1/4 cup of goat cheese
• 1/4 cup parmesan

1. Melt butter with oil in a 12-inch cast-iron pan (or any ovenproof skillet) over medium-high heat.
2. Once the butter is melted, add your zucchini and onion. Sauté 12 to 14 minutes until the onion is tender and lightly browned.
3. Time for some cheese! Remove the skillet from heat, and stir in 1/2 cup feta.
4. Onto the eggs. Blend the eggs, salt, pepper, and basil for one minute. When well-blended, pour the mix over the veggies.
5. Bake at 350° for 13 to 15 minutes. (You can shake it a bit to check if it’s firm.)
6. Once it’s firm, add the rest of the cheese. Increase the oven temperature to broil, and broil 5 minutes until the edges are lightly browned.
7. Enjoy!