Serves 4You'll Need: 8 large eggs, 1/2 cup 2% organic milk, 1/2 green zucchini diced, 1/2 red bell pepper diced, 1 small shallot diced, 1 clove garlic diced, pinch kosher salt, pinch freshly grated black pepper, 1 cup shredded mozzarella cheese, 2 Tbsp unsalted butter, Avocado slices for garnish
How to Prepare: Preheat oven to 350 degrees F. In a large
preparation bowl, crack the eggs and whisk them up. Add milk, zucchini, bell pepper, shallot, garlic, salt and pepper. Whisk well. Gently stir in the cheese. Over medium heat, melt the butter in a large oven safe sauté pan. Stir the butter so that it covers the edges of the entire pan. Add the egg mixture to the pan. Using a spatula or whisk, gently stir little circles in a clockwise motion throughout the egg mixture every couple minutes. Once it starts to firm up a bit, sprinkle another handful of cheese evenly on top. Transfer to the oven for 13-16 minutes until it bubbles up and browns slightly. Remove from oven and let cool for a few minutes. Remember that the handle is hot. Using an oven mitt, pick up pan and loosen the egg mixture gently lifting up sides with a spatula. Transfer to a large cutting board or platter. Once it has cooled a bit more, cut it into little triangle wedges using a pizza cutter. Or, pick out your favorite cookie cutters. Spray the cutters lightly with olive oil spray (to avoid sticking). Sharp side down, cut little fun shapes out of your frittata. Three year old, Chef Izabella, and I used a number 3, star, tiara, heart and butterfly cookie cutter. One can also use little biscuit rounds. Garnish with a few slices of avocado. Have fun with it! Always, "Cook Out Loud".
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