This post is sponsored by Pete and Gerry’s Organic Eggs.
I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there and need to be used.
A frittata is a perfect way to use a rather sizable zucchini. I like cooking the zucchini and the onions together. The zucchini caramelizes while the onions soften, and what’s left is a mixture that’s perfect for fillings and toppings. I’ve used this combination in enchiladas, quesadillas, and even as a topping for grain bowls.
Of course, the best part about frittatas is that there’s really no limit to what you can use. For summer, I also like adding sweet corn, peppers, cherry tomatoes, loads of herbs, and/or greens.