Zucchini + Caramelized Onion Frittata

MEAL TYPE: Breakfast, Entree, Snack

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 6 SERVINGS

TAKES 45 MINUTES

Zucchini + Caramelized Onion Frittata

Frittatas are a tasty way to combine protein and fat from eggs with any mixture of veggies, this recipe making good use of abundant Summer Zucchini and flavorful caramelized onions. Serve frittata with a side of sliced juicy tomatoes drizzled with extra-virgin olive oil, lemon juice, a small handful of whole tarragon and parsley leaves, and finish with a pinch of sea salt and freshly ground black pepper. Eat hot or cold for any meal of the day. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

4 cups grated zucchini (2 medium zucchini)

2 Tbs. coconut oil, divided

10 eggs, whisked

2 cups liquid (water or broth)

1 large yellow onion, diced (about 3 ½ - 4 cups diced)

½ cup roughly chopped flat leaf parsley leaves

Sea salt + freshly ground black pepper to taste

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INSTRUCTIONS

Preheat oven to 350 degrees.
Place the grated zucchini in a medium bowl next to the sink along with an empty medium bowl. Squeeze small handfuls of the zucchini over the sink to release the water, then place it into the empty bowl. Continue this process with all of the zucchini.
Melt 1 TBS coconut oil in an 10-inch cast-iron skillet over high heat. Make sure it coats the bottom and sides of the pan. Add the zucchini and a pinch of salt and pepper, and cook, stirring occasionally, for 4-5 minutes, until the zucchini starts to brown. Remove the pan from the heat.
In another pan, caramelize the onions. Melt 1 TBS coconut oil in a large skillet over medium heat. Add the onions and salt and stir to coat. Cook, stirring frequently, for about 10 minutes, until the onions start to turn translucent and get a little color.
Stop stirring and let the onions cook for 1-2 minutes, until the onions start to stick to the pan and the sizzling gets louder. Add ¼ cup water (or broth) and stir, releasing the onion from the bottom and sides of the pan, scraping up the fond (the sweet brown bits) and mixing it into the onions.
Continue to cook, stirring once or twice in the first minute, then let cook untouched for another 3-5 minutes until the liquid evaporates, the onions stick to the pan and the sizzling gets louder again, then add another ¼ cup liquid. Repeat this process until the onions are very soft and brown, about 45 minutes. Set aside.
In a medium bowl, beat the eggs and season with salt and pepper. Transfer the zucchini to the bowl and stir it into the eggs, along with the caramelized onions and parsley to evenly distribute.
Gently transfer the eggs and vegetables to the skillet. Place the skillet in the oven and cook until the eggs are set and slightly browned on top, about 30 minutes. Slice into wedges and serve immediately, or set aside to cool.

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