Whenever I want to put together a quick and easy meal, I almost always go with eggs! Frittata, in particular, is such a simple and nutritious dish that I have an abundance of variations in my recipe arsenal.
This frittata makes good use of one of my favorite summer vegetables - zucchini. I really love the texture and flavor zucchini adds to baked eggs and the fresh herbs make it bright and fresh-tasting. If you wanted to give the dish more heft you could add some parmigiano reggiano cheese or some sliced ham. Serve it alongside a fresh green salad and you've got yourself a delicious, nutritious meal!
Zucchini Frittata
serves 4-6
2 T olive oil
1 1/2 cups mixed zucchini, diced
1 large red potato, diced
1 garlic scape, sliced (or 2 garlic cloves, minced)
8 eggs
1/4 cup whole milk
salt and pepper to taste
2 T parsley, finely chopped
2 T dill, finely chopped
In a large, oven-proof pan or skillet, heat olive oil over medium-high. Add zucchini and potato and cook until potatoes are slightly tender, about 7 minutes. Add garlic scapes and cook another minute. Heat oven to 400 degrees.
Meanwhile, in a medium bowl whisk eggs and milk together until well combined and eggs gain a little volume, about three minutes. Distribute vegetables evenly around the pan and pour egg mixture over vegetables. Place pan in oven and bake until frittata puffs up and becomes golden-brown around the edges, about 15 minutes. Slice into wedges and top with chopped herbs. Serve hot or at room temperature.
This frittata makes good use of one of my favorite summer vegetables - zucchini. I really love the texture and flavor zucchini adds to baked eggs and the fresh herbs make it bright and fresh-tasting. If you wanted to give the dish more heft you could add some parmigiano reggiano cheese or some sliced ham. Serve it alongside a fresh green salad and you've got yourself a delicious, nutritious meal!
Zucchini Frittata
serves 4-6
2 T olive oil
1 1/2 cups mixed zucchini, diced
1 large red potato, diced
1 garlic scape, sliced (or 2 garlic cloves, minced)
8 eggs
1/4 cup whole milk
salt and pepper to taste
2 T parsley, finely chopped
2 T dill, finely chopped
In a large, oven-proof pan or skillet, heat olive oil over medium-high. Add zucchini and potato and cook until potatoes are slightly tender, about 7 minutes. Add garlic scapes and cook another minute. Heat oven to 400 degrees.
Meanwhile, in a medium bowl whisk eggs and milk together until well combined and eggs gain a little volume, about three minutes. Distribute vegetables evenly around the pan and pour egg mixture over vegetables. Place pan in oven and bake until frittata puffs up and becomes golden-brown around the edges, about 15 minutes. Slice into wedges and top with chopped herbs. Serve hot or at room temperature.