This makes a thin, tender frittata. If you’d like a thicker version, add more shredded zucchini and increase the cooking time of the vegetables.
Large nonstick, ovenproof skillet
2 ½cupsshredded zucchinisqueezed dry (or pressed dry on a baking sheet with paper towels)
½small oniongrated or minced
Kosher salt and fresh ground pepper
6eggs beaten with 2 tablespoons watera dash of hot sauce, and a good pinch each salt and pepper
1/3cupgrated Romano cheese –reserve 2 tablespoons for garnish
GARNISHES: thinly sliced red bell peppers and basil chiffonade
Sauteed mushrooms and sliced fresh tomatoesfor serving (optional
Preheat oven to 350 degrees F and set rack in the center.
Place a large, deep ovenproof nonstick skillet over medium heat for two minutes; drizzle oil evenly into the pan and heat another minute. In the meantime, mix the zucchini, carrot, onion, and garlic and then add it in an even layer to the heated pan. Sprinkle with ¼ teaspoon each salt and pepper. Sauté until vegetables have started to brown and soften, 10-15 minutes.
Pour the seasoned eggs over all and add the cheese. Let cook for about 5 minutes or until beginning to set. Place skillet in oven and let bake 5 – 10 minutes or until done to your liking.
Remove from oven, let rest 2 minutes, and turn out onto a large cutting board. Cut into 4 wedges and serve hot, warm, or at room temperature garnished with the reserved cheese, peppers, and basil. Add the sides of mushrooms and tomatoes to the plates, if using. Leftover frittata is quite tasty served cold and sliced into very thin pieces for an appetizer.
copyright Alyce Morgan, 2019. All rights reserved.