This is a new recipe I came up with a few weeks ago. I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work. This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped. It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches. With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months. My 2 boys loved this and I plan on making it often!
1 pound breakfast sausage or bacon
1 tsp. garlic, diced small
1 onion, diced
1 red pepper, diced
2 large zucchini, shredded on a box grater and squeeze out extra liquid
12-14 large eggs
1/2 cup canned coconut milk or heavy cream
1 tsp salt1/4 tsp black pepper
1 tsp. Italian seasoning (optional)
Crumble and brown breakfast sausage in skillet over medium high heat until cooked through. If using bacon - cut into pieces and cook through. Remove meat from pan and drain on paper towels.
Remove all but 1 TBS of the grease from the pan and add onions and peppers. Cook 5-7 minutes over medium heat. Add garlic and cook another minute.
While veggies are cooking shred zucchini on box grater. Place into clean kitchen towel and squeeze firmly until some liquid is removed it usually isn't a ton but this helps the eggs from being too spongey.
In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well.
Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine. Add in the egg mixture and swirl around with fork to mix everything together. Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.
