Summer Garden Frittata Recipe

189 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
291
FAT
53%
CHOL
145%
SOD
15%

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Ingredients for 6 servings

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + additional

1 bunch scallions, trimmed and sliced

3 cloves garlic, sliced thinly

3 medium zucchini (about 1 pound), ends trimmed and sliced thinly by hand or by the slicing disk of the food processor

Fine grain sea salt

Freshly ground black pepper

8 large eggs

¼ cup chopped fresh basil leaves

½ cup ricotta cheese or goat cheese or feta (optional, but I used feta in the photographs)

5-6 zucchini blossoms (optional, I used 4 large ones)

½ cup cherry tomatoes or 2 Roma tomatoes, sliced

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