Just because the Easter bunny has come and gone, doesn’t mean egg recipes are old news! I love eggs and eat them four or more times a week, but there is something about spring time that makes me want quiches, omelets, and frittatas. It could be because it is “brunch season,” with Easter and now Mother’s Day coming up. *cough cough* What I love about this recipe is it uses two things that I have mass amounts of in the summer, zucchini and basil. My garden is over run with both of these things and I am always looking for recipes to utilize these. If my husband gets his way and we get chickens, then I’ll really be all set!
Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender, but has not cooked through, roughly 2 minutes.
Blend eggs in a blender or beat well using a beater, with the milk. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.
Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.
Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. This usually slides out so easily that I can lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature.