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Frittata: Zucchini Fritatta

Source of Recipe

Ann & Dave Royer, Amanda Gish House


List of Ingredients

* 2 cups chopped zucchini
* 1/3 cup chopped green onions
* 3 Tablespoons butter
* 1 cup grated Monterey Jack cheese
* 12 eggs, beaten
* 1 Tablespoon chopped fresh dill


Recipe

Saute zucchini in 1 tablespoon butter for 3 minutes. Do not over cook. Remove from pan and set aside to cool. Mix cooled zucchini with beaten eggs.

Melt remaining 2 tablespoons butter in heavy 10-12” skillet until hot but not burning. Slowly pour eggs and zucchini mixture into pan and reduce the heat to medium. As the eggs begin to set around the perimeter of the pan, use a spatula to lift the edges, letting the eggs flow underneath. Repeat until eggs are set, but not dry.


Turn off heat. Sprinkle eggs with onion, cheese, and dill. Place under preheated broiler until puffy, brown and bubbly. Cut into four wedges and serve on warmed plates.


Makes 4 servings.