about the recipe
Savor this Zucchini Frittata over a lazy coffee-scented weekend morning, or enjoy it as a speedy weeknight meal. A cinch to throw together and the perfect start - or finish - to your day! Looking to clean out the cheese and crisper drawer in your fridge? This is your solution. You can substitute whatever produce, cheese, and meats you have on hand.
INGREDIENTS
– 8 large eggs beaten – ¼ cup heavy cream or almond milk – 1 teaspoon Sriracha more or less to taste – 1 teaspoon chili powder – 1 teaspoon paprika - smoked is best – Salt and Pepper to taste (I used 1 teaspoon salt and ½ teaspoon black pepper) – 1 large zucchini diced or 2 small – 1 bunch green onions sliced thin – 1 jalapeno seeded and diced – 4 ounces cheddar cheese grated
– Position the rack in the upper third of the oven and preheat the broiler. – In a bowl, combine eggs, cream, Sriracha, chili powder, smoked paprika, salt, and pepper. Beat together with a whisk and set aside.
– Spray a 10-inch oven-safe skillet with oil and heat over medium heat. – Add zucchini, green onion and jalapeno. Cook, stirring often, for 3 to 5 minutes.
– Sprinkle the vegetables with cheese.
– Broil for 2 to 3 minutes, until browned. – To serve, run a spatula around the edge and then underneath. Cut into slices and serve.