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Zucchini and Feta Frittata

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
0 mins prep

Recipe Filed Under
Cheese, Egg, Vegetable, Dairy, American, Spanish, Skillet, Broiling, Vegetarian, Main Dish, Dinner, Lunch, Easter, Mother's Day

Provided By: Alexis Touchet

Would you say this recipe is...

+ VOTE NOW

Frittata is so easy to make and, similar to an omelet, you can incorporate vegetables and cheese but without the extra hassles at the stove. A handful of peppery ARUGULA LEMON SALAD adds the finishing touch.

Ingredients

Serves:

2 medium red potatoes, about 3/4 pound, cut into 1/2-inch dice

6 large eggs

2 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices

1 tablespoons extra-virgin olive oil

1/2 cup grape tomatoes, quartered lengthwise

2/3 cup crumbled feta cheese, about 3 ounces

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat broiler.

Bring potatoes to a brisk simmer in a small saucepan of salted water, then cook until just tender, 6 to 8 minutes. Drain well.

Whisk together eggs and 1/4 teaspoons each salt and pepper. Cook zucchini in 1 Tablespoons oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring occasionally, until just tender and lightly browned, 6 to 8 minutes. Stir in potatoes and tomatoes, then pour in eggs and cook, lifting up cooked eggs around edge using a heatproof rubber spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).

Sprinkle cheese evenly over top and broil frittata about 6 inches from heat until set, slightly puffed around edge and golden, 2 to 2 1/2 minutes. Loosen edge of frittata and slide onto a cutting board.

Cut frittata into wedges and serve topped with SALAD.