Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Zucchini & Parmesan Frittata

Hey friends,

The morning after the Fourth of July always has a different pace. Things are a little quieter, slower, and there are probably still a few friends or family members hanging around looking for something to eat.

This Parmesan Zucchini Frittata comes together with just a handful of ingredients and doesn't ask much of you. Sweet onions, tender zucchini, fluffy eggs, and plenty of Parmigiano Reggiano. That's really it.

I love it because it's just as good for a laid-back brunch as it is for lunch or a quick dinner later in the week. After a weekend of burgers and hot dogs, it also feels like a nice reset without feeling like you're sacrificing anything. Easy to make, easy to share, and one less thing to think about.

One of my favorite things about cooking is where it can take you. Sometimes it's just bringing everyone around the table after a busy weekend. Other times, it's an adventure somewhere completely new.

Next May, I'll be heading to Liguria, Italy, and I'd love for you to come along. We'll spend the week exploring the Italian Riviera through local markets, regional specialties, hands-on cooking, and meals you'll be talking about long after the trip is over. Be sure to use the Homemade registration link to get early bird pricing. Space is limited!

Reserve Your Spot!

No classes this week, see you next week!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 2 – 3 tablespoons extra virgin olive oil

• 2 medium zucchini (about 1 pound), thinly sliced

• 1/2 yellow onion, diced

• 1 teaspoon freshly ground black pepper

• 4 eggs

• 4 ounces grated Parmigiano Reggiano

No classes this week!

For more recipes like this and free virtual cooking classes

Cook Better, Live Better