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Zucchini Arugula Potato Frittata




Source of Recipe


Internet


List of Ingredients




2 zucchini- rinsed and sliced into ¼ inch round
¼ cup extra virgin olive oil
3 garlic cloves (finely chopped or minced)
1 bunch of arugula or ¼ lb. - chopped
2 boiling potatoes
6 large eggs
½ cup pecorino romano or parmigiano cheese
2 - 4oz.bel paese cheese or laughing cow
¼ tsp. dry parsley flakes
¼ tsp. dry basil flakes
½ tsp. black pepper
½ tsp. salt

Yields: 4-6


Boil potatoes for 40 minutes until tender . Drain, peel and set aside.

In a large non-stick skillet, heat olive oil, garlic and salt for 1 minute. - Add zucchini and salt. Cook for 10 minutes. Add drained potatoes to skillet and begin to smash with fork, addchopped arugula for another 3-4 minutes. Stirring occasionally.

Beat eggs, cheese, black pepper, bel paese in a separate bowl with herbs and add to the skillet. Cover and cook on medium low heat for approximately 8-10 minutes. Remove from skillet unto large round platter by turning skillet upside down. Place the omelet back into the skillet and cook for another 3-4 minutes.

Slice wedges and serve warm or cold.


Variation: You can also use ¼ cup of chopped onions instead of garlic.



Recipe