I used garden zucchini, green peppers, and chives for this Garden Veggie Frittata with Chives and Parmesan, but use any veggies you’re getting from the garden for this easy breakfast that’s low-carb, gluten-free, and South Beach Diet friendly!
I have a good crop of zucchini, and recently used some in this Garden Veggie Frittata with Chives and Parmesan. What’s better better than cooking with ingredients from your garden, and this was an example of how delicious a simple recipe can be when it’s made with the freshest ingredients. I was a slow adopter for chives, but they added some great flavor here.
Since I used zucchini, green pepper, and chives from my garden, this seemed like a perfect entry for Grow Your Own, which is celebrating the one year anniversary this month! Grow Your Own is sponsored by Andrea’s Recipes, and also hosted by Andrea for the Anniversary edition. I really enjoyed meeting Andrea at the BlogHer conference this July. If you’d like to help her celebrate the anniversary, here are details about how to enter.
I started the frittata by sauteeing some chopped zucchini, green bell pepper, and onion in a little olive oil, seasoned with Spike Seasoning.
When the veggies were partially cooked, I added the chives and let them cook for just a minute.
Then I poured in beaten eggs and cooked about 5 minutes. (You can lift up the edge and let the uncooked egg run under the cooked part, but I usually don’t bother.)
Then I sprinkled the top of the partly-set eggs with good quality parmesan cheese, covered and cooked about 5 minutes more.
Since I have a pan with a heat-proof handle, and a great gas broiler that seems made for this use, I always like to put the frittata under the broiler and brown the top, but this is completely optional.
Garden Veggie Frittata with Chives and Parmesan
(Makes 6 servings, recipe created by Kalyn)
8 eggs, well beaten
1 T olive oil (more or less, depending on your pan)
3 cups chopped garden veggies (I used zucchini, green bell pepper, and about 1/2 an onion)
1 tsp. Spike Seasoning (or use any seasoning mix that goes well with vegetables)
Fresh ground pepper to taste
2 T chopped chives, plus more for garnish if desired
1/2 cup (not packed) coarsely grated parmesan cheese
Preheat broiler if you’re planning to brown the top of the frittata.
Heat olive oil in pan, then add chopped zucchini, green bell pepper, and onion. Season vegetables with Spike Seasoning and black pepper and cook about 5 minutes, until just starting to soften. Add 2 T chives and cook about 1 minute more.
Pour in eggs, lower heat and cook 5 minutes. Sprinkle with parmesan cheese, cover pan, and cook 5-7 minutes more, or until eggs are set and frittata is slightly puffed up. If you want to brown the top, place frittata under the broiler for 2-3 minutes, turning as needed, until top is lightly browned.
Serve hot, sprinkled with chopped chives if desired.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Delicious Frittatas with Vegetables:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)