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Zucchini and Feta Frittata

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Zucchini and Feta Frittata

Zucchini and Feta Frittata
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep
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

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.