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The Sun-Times - Heber Springs, AR
  • Easy recipe: Zucchini potato frittata

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  • I love zucchini. I love potatoes. I love egg frittatas. Voila — a zucchini potato frittata.
    This makes a nice addition for breakfast, brunch, lunch or dinner. And the recipe can be adjusted to make use of any veggies you might have on hand. Consider peppers, eggplant or cherry tomatoes.Jennifer Mastroianni is a food writer for the Canton (Ohio) Repository. Reach her at jennifer.mastroianni@cantonrep.com.
    ZUCCHINI POTATO FRITTATA
    1 medium zucchini, sliced thin
    1 teaspoon salt
    4-5 tablespoons extra-virgin olive oil, or more as needed
    1 1/2 pounds waxy potatoes, thinly sliced
    1 large onion, halved and thinly sliced
    1/2 package raw bacon, chopped
    7 eggs
    Freshly ground black pepper
    1 cup grated Cheddar cheese
    Place zucchini in colander and sprinkle with salt. Toss well. Set aside to steep and drain for 30 minutes. Preheat the oven to 350 degrees.
    Heat 3 tablespoons of the oil over medium-high heat in a large cast-iron skillet or ovenproof nonstick skillet. Add potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase heat to medium-high and continue cooking, tossing occasionally, until potatoes are browned and crispy on edges, about 5 minutes. Remove potatoes to large mixing bowl.
    Add bacon to skillet and fry until crisp. With a slotted spoon, remove bacon to bowl with potatoes. Remove all but a tablespoon of oil from skillet.
    Pat zucchini dry with paper towels. Add zucchini to skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Place zucchini in bowl with potatoes.
    Beat eggs and pepper to taste in a bowl until well blended. Add cheese and mix well. Pour into the bowl with potatoes, zucchini and bacon. Mix well.
    Add 1 to 2 tablespoons of remaining oil to the skillet, heat to medium-high. Pour in contents of bowl then reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes. Transfer the skillet to the oven and bake until the top is set, about 10 to 15 minutes, checking every 5 minutes.
    Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

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