Zucchini Frittata with Parmesan


– 4 eggs

– 2 tbsp water

– 1 zucchini, cut into bite size pieces

– 1 tbsp chopped sage

– 2 tbsp grated parmesan


Heat oven to 350 degrees.

In an ovenproof skillet, sauté the diced zucchini. Whisk the eggs with water, sage, parmesan, salt and pepper. Pour egg mixture over the zucchini and let it set on the stove for 1-2 minutes. Place skillet into the oven and bake for about 12 minutes until the frittata has puffed and turned golden brown.


*Photographed by Alli Shepherd