Callaloo and Zucchini Frittata

Breakfast is served
 
No bacon, no sausage, no ham and this frittata is still turnt! After making vegetable lasagna with grilled zucchini last month, I realized how delicious zucchini was. In our family it’s a vegetable that we don’t use at all! While eggplant may rear its ugly head once in a while, zucchini does not exist. Now callaloo on the other hand is a vegetable we serve for breakfast lunch and dinner. So I decided for this frittata to ditch the cured meats and go for a healthy fresh combination of these delicious veggies. You will not miss the meat one bit.

 Quiche vs frittata, I use to confuse the two names all the time, and just in case you’re wondering what’s the difference as well? A quiche is an egg custard baked in a crust. It normally contains milk while a frittata does not. A frittata is started on the stove top and finished in the oven, while with a quiches egg mixture cooks completely in the oven; hence a quiche is more time consuming as it usually has a crust and takes longer to cook in the oven (about 30-40 minutes) my frittata was a little small, it began to firm up on the stove top and took only another 10 minutes in the oven.

Did I mention how delicious this frittata is? The veggies are well seasoned an full of flavor before the egg and cheese gets in the mix.  I like to use a mixture of whole eggs and egg whites, just to cut down on the calories and cholesterol. But feel free to use all whole eggs or all whites, however you choose. If you go with all whites I would do about 7 egg whites. The recipe makes 8 nice sized servings. And as for the cheese, I choose to use a sargento pizzeria 4 cheese mix, it contained, mozzarella, cheddar, smoked provolone and regular provolone. It was a great choice.

Serves 2-8

Ingredients(printable recipe)

 2 cups chopped callaloo or spinach

½ zucchini chopped

2 small tomatoes

1 small onion

1 ½ tablespoon oil

¾ teaspoon Lawry

1 teaspoon onion powder

¼ teaspoon black pepper

¼ red pepper flakes

¼ teaspoon smoked paprika

1 tablespoon water

3 whole eggs

2 egg whites

1 pinch of salt

½ cup shredded cheese plus extra for topping

Greedy tips

• Preheat the oven to 400 degrees
• Make sure the callaloo and zucchini are tender before adding the eggs
• My frittata took about 10 minutes to cook in the oven, the egg puffs up and it will be golden brown in color
• Allow the frittata to cool just a bit before serving
• Make sure to use a non-stick pan to prepare this

Xoxo Greedygirl