I remember a family friend once saying when I was little that as long as you had eggs in the house, you always had dinner. Now that I have my own family, I will add to that and say you always have an easy, satisfying and inexpensive dinner that goes over well with all family members. Whenever I am stumped for dinner, eggs are a sure bet because I know I won’t have to listen to any complaints from the kids. And what kid doesn’t love having breakfast for dinner? I’m a full grown adult and I still love having eggs for dinner.
Eggs are also incredibly versatile and there are so many ways to serve them up. My kids love them scrambled, but I am partial to quiches, omelets and frittatas, in part because I can sneak in some vegetables and my kids will eat them more willingly. They are actually pretty good vegetable eaters as it is, and regularly eat salad, broccoli, cauliflower and peppers. But zucchini doesn’t seem to fly with them. I don’t know why. Zucchini is one of those veggies that doesn’t have all that much flavor on its own, but it takes on the flavors of the seasonings and other ingredients. I actually love just sautéing it in coconut oil, sprinkling it with salt and pepper and eating it hot, just as it is. Not sure I could get that one by the kids, though.
So I figured a big zucchini frittata for dinner would help me get it into their little bellies. I shredded it first, so that it wouldn’t seem so zucchini-ish, and then I salted it and let it drain. I then cooked it in Kelapo Coconut Oil, without disturbing it so as to form a lightly browned zucchini crust, which then became the top of the frittata, after I flipped it out of the pan. This went over well with everyone. My kids asked what was for dinner, and once I said frittata, they just accepted it without comment. Oh the sneaky things we do to get our kids to eat!
Zucchini Parmesan Frittata
1 medium zucchini, shredded
½ tsp salt
2 tbsp Kelapo Coconut Oil
8 large eggs
½ cup freshly grated Parmesan
2 cloves garlic, minced
Salt and pepper to taste
Place shredded zucchini in a sieve or colander and sprinkle with salt. Let drain over a bowl at least one hour. Press to release excess moisture.
In a 12-inch oven-proof skillet, melt coconut oil over medium heat, swirling to coat sides of pan. Add zucchini, spread evenly across bottom of pan and cook 5 minutes.
In a medium bowl, whisk eggs, Parmesan, garlic and salt and pepper until well combined. Without disturbing zucchini, pour egg mixture into skillet and reduce to medium-low heat.
Cook undisturbed until sides are set but center is still loose, about 7 to 10 minutes. Meanwhile, place oven rack on second highest setting and preheat broiler.
Broil frittata until puffed and lightly browned, about 5 minutes (watching carefully so it doesn’t burn).
Remove from oven. Cover skillet with an inverted serving plate, then flip skillet and pan together so that frittata is transferred to serving plate.
Serve warm. Makes 4 to 6 servings.