This post is sponsored by Pete and Gerry’s Organic Eggs.

I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there and need to be used.

The Filling

A frittata is a perfect way to use a rather sizable zucchini. I like cooking the zucchini and the onions together. The zucchini caramelizes while the onions soften, and what’s left is a mixture that’s perfect for fillings and toppings. I’ve used this combination in enchiladas, quesadillas, and even as a topping for grain bowls.

Of course, the best part about frittatas is that there’s really no limit to what you can use. For summer, I also like adding sweet corn, peppers, cherry tomatoes, loads of herbs, and/or greens. I typically like my frittatas to be heavy on the vegetables.

Pete and Gerry’s Organic Eggs

Naturally, a good frittata starts with good eggs. I’m using Pete and Gerry’s Organic Eggs for this recipe. One of the reasons I like using these eggs is because I know they come from small family farms that are dedicated to humanely raising chickens and ensuring care of the land for future generations. That means higher quality eggs and a tastier frittata.

Cheese it up.

I typically keep a low stock of different cheeses on hand in the house, but I almost always have cheddar cheese, which is why I use it quite frequently with eggs. However, many different cheeses would work here. Try goat cheese, feta cheese, or a mix of cheeses (think gouda + asiago).

Grains + such

Finally, this zucchini frittata is a perfect way to use up any leftover grains cooked up from the previous night’s dinner. Toss in ½ cup or so of cooked grains to add a bit of bulk to this recipe. I like the smaller grains such as quinoa, millet, or bulgur.

[tasty-recipe id="39493"]

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