Recipe for Garden Veggie Frittata with Chives and Parmesan

I have a good crop of zucchini, and recently used some in a frittata with veggies and chives. 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.

South Beach Suggestions:

All the ingredients in this dish are perfect for any phase of the South Beach Diet or any type of Low-Glycemic eting plan.

More Delicious Frittatas with Vegetables:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mushroom-Lover's Frittata with Spinach and Cheese
Artichoke Rosemary Frittata
Zucchini Ricotta Frittata from Simply Recipes
Roasted Vegetable Frittata from Karina's Kitchen
Asparagus Frittata from Rookie Cookery
Nan's Potato, Pepper, and Onion Frittata from Food Blogga
Zucchini Frittata from Swirling Notions
Frittata with Tuscan Kale from Lucullian Delights
Frittata Ring with Broccoli from The Perfect Pantry
Zucchini and Fennel Frittata from What's For Lunch Honey?

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