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Zucchini Breakfast Frittata

May 19, 2009

We’ve been getting tons of wonderful zucchini in our produce co-op share lately.  Here’s a great way to use it!

Christine’s Breakfast (or Anytime!) Frittata

2-3 small sweet peppers, sliced into thin strips
1-2 organic zucchini squash, diced
1/2 yellow onion, diced
5 or 6 farm eggs
Black pepper & sea salt
Coconut oil
Coconut milk or regular whole milk

Whisk eggs with a few tablespoons of coconut milk until they’re nice and creamy. Heat the pan on medium and add enough coconut oil to coat the pan.   Add the onions and zucchini and sautée for several minutes until they are translucent.  Add peppers and toss in the pan.  Next, add the egg/milk mixture to the pan so it covers the vegetables and the entire base of the pan.   Sprinkle the egg mixture with salt, pepper, and fresh basil if desired. Cook on medium for a few minutes until the edges begin to set.  Then turn down to low, and cover the pain for a few minutes to let the mixture completely set.  Check it after about 5 minutes, because every oven is different. It should be set in the middle but still really moist.

Remove from pan and cut in slices and serve!

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