Friday, April 6, 2012

Zucchini and Herb Frittata

This frittata is simple, yet delicious. It's a great way to use up zucchini, and even people who don't think they like zucchini may find themselves liking this frittata.

Like any frittata, it's great for breakfast, brunch, lunch, or a light dinner. Try it with our Roasted Potatoes and Onions, along with fresh fruit or a green salad, for a delightful Mediterranean-style meal.


1 tablespoon extra virgin olive oil
1 medium zucchini (about 8 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
Pinch of dried Italian herb mixture
Salt and freshly ground black pepper to taste
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and the Italian herb mixture, along with salt and pepper to taste. Saute for 3-6 minutes, until the zucchini is lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, along with additional salt and pepper to taste, and then stir in the parsley.

Add the egg mixture to the cooked zucchini in the skillet.

Using a spatula, stir the contents of the skillet to distribute the zucchini and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

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