When we were teaching an online food video group, Wednesday nights because the “must have easy dinner planned” nights. We got tired of salads after about 52 weeks of them and finally received new inspiration from one of the assignments from the group. I cannot remember the exact assignment but our friend Emily from Jelly Toast Blog made a video on how to make a frittata and this recipe, or a version of it became a regular around Chez Us. We started calling it the “Emily.” I make this summertime version of the Emily very often, and I have to say even though Lenny does not like zucchini he does enjoy this recipe for a Zucchini Fennel Frittata.
A frittata is kind of like an omelet and kind of like a quiche but not like either of them. A few things that I like about making a frittata is that the leftovers become breakfast. Score; two meals in one recipe! It has also become my “let’s clean out the fridge before traveling recipe”. The other thing I like the creativity that comes with making one. I typically throw just about anything into it, which makes it a great seasonal recipe.
Our summer version stays the same as I like to sneak zucchini into as many recipes as I can because I like it, and I think it is good for you. Lenny tolerates it, and hey he eats anything! And fennel is a great addition all summer long as it is bright and fresh in everything from eggs to salad and even to nosh on. So next time you need a quick, easy and light dinner whip up this recipe for a Zucchini Fennel Frittata or as we like to call it, the Emily!
Zucchini Fennel Frittata Print Prep time 30 mins Cook time 12 mins Total time 42 mins Author: Chez Us Recipe type: Dinner Cuisine: Frittata Serves: 4 Ingredients 1 tablespoon olive oil ½ medium yellow onion, thinly sliced 1 large clove garlic, finely minced 2 cups thinly sliced fennel 1 medium zucchini, spiralized or small dice (I like to spiral...