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Zucchini and Feta Frittata Recipe

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This recipe for Zucchini and Feta Frittata is from La Cocina Espaņola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium red potatoes, cut into 1/2 inch cubes
6 large eggs
2 medium zucchini, halved lengthwise and cut into 1/4" thick slices
1 Tbsp. extra-virgin olive oil
1/2 cup grape tomatoes, quartered lengthwise
2/3 cup crumbled feta cheese
1/4 tsp. salt
1/4 tsp. pepper
Directions:
Directions:
Preheat broiler.

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

Whisk together eggs and 1/4 tsp. each salt and pepper. Cook zucchini in 1 Tbsp. oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring occasionally, until just tender and lightly browned, 6-8 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 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- 2 1/2 minutes. Loosen edge of frittata and slide onto a cutting board.

Cut frittata into wedges and serve topped with salad.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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