Zucchini and Feta Frittata
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
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.
- 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
- 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.