Last weekend I was inspired to bake a nutritious and hearty breakfast using my Mother-in-law’s Italian frittata recipe. Of course I changed it up a bit by adding kale and a special white cheddar called Iberico found at Grocery Outlet. I love that store for buying cheese and wine. One can find a variety of fancy cheeses from all over the world for a fraction of the cost than most supermarkets. Their selection of wine is generous too offering $35.00 dollar varietals for less than half the price. That’s my kind of place.
Of course, I had to save a piece for my sweet Mother in law Nilda. She doesn’t cook as much these days and appreciates it when I spoil her with this hot and cheesy goodness. She ate it as an appetizer last Sunday evening as we sat in our back yard enjoying the cool summer evening. I think she enjoyed it as much as my husband Ken and college age son Andrew did.
I hope you will try this recipe too and share it with your family and friends. It’s a great way to make the most out of your thriving vegetable garden.
Preheat oven to 350 degrees
1 C chopped onion
3 C grated yellow crooked neck zucchini
1 C kale finely chopped
1 C. Bisquick (or 1 C Flour, 1 T Baking Powder, ½ t salt)
½ t Kosher salt
¼ t fresh ground black pepper
½ t garlic powder
½ t dry oregano crushed
2 T dry parsley crushed
½ C freshly grated Parmesan cheese
4 eggs slightly beaten
3 T milk or cream
½ C Olive Oil
1 C Iberico Cheese White cheddar (or Monterey Jack or cheddar) shredded (For the top)
Place 1 T Olive oil in large frying pan. Sauté onion and kale on med high heat until onion is translucent @ 4-5 minutes. Cool.
Mix cooked veggies into shredded raw zucchini in a large bowl.
Crack 4 eggs into a small bowl and add milk and olive oil. Whisk until combined.
Measure Bisquick into med size bowl and add salt, pepper, oregano, parsley, garlic powder and parmesan cheese and stir.
Pour egg, milk and oil mixture into the bowl of onion, kale and zucchini and combine. Add Bisquick and herbs and combine until all of flour is mixed through.
Pour into a 13X9 buttered pan and sprinkle cheddar cheese on top of casserole.
Bake for 30-40 min or until edges are brown. Serves a crowd! Can be sliced into small portions for an appetizer or larger ones for a tasty breakfast treat.
My vegetable garden this year. Yellow zucchini, tomatoes, cantaloupe, cucumber, basil, and cosmos, nasturtium, and zinnia flowers grown from seed.