Zucchini Frittata
Source of Recipe
Lori Bakes
Recipe Introduction
Origins Unknown
List of Ingredients
3 medium potatoes, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
2 small zucchini, sliced in half lengthwise and then sliced horizontally into half moon shapes
6 eggs, beaten with a whisk
Salt and pepper to taste
Grated parmesan or romano cheese *** replace with substitute if CF
Recipe
Just made another one of my Italian grandmother's favorite zucchini recipes. We always had this for lunch or dinner during zucchini season. This can also be made with fresh spinach stir fried with the potatoes instead of zucchini.
Brown cubed potatoes in oil in a large skillet over medium high heat until lightly browned on the outside and soft inside. Lower heat to medium low and add chopped onion. Stir and toss until onions are soft. Add zucchini and salt and pepper and toss around for a minute or 2. Add another tablespoon of oil if necessary and sprinkle with salt and pepper. Add beaten eggs. Do not stir.
As eggs begin to set, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked eggs to flow underneath.
Continue cooking and lifting edges until mixture is almost set.
Surface will be moist. Slide the spatula around to make sure nothing is sticking. Using a plate the same size as the skillet, place the plate upside down on the egg mixture. Remove the skillet from heat.
Place a hot pad on the plate and carefully place a hand on the hot pad, making sure you have a firm grip. Quickly turn the skillet over so that the egg mixture is now on the plate with the cooked side up.
Gently slide the uncooked side of the frittata into the skillet and continue cooking until the egg is set.
Use a clean plate to flip the frittata over to the "pretty" side and cut into wedges. Sprinkle with grated cheese and serve immediately.
Serves 4.
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