Frittata With Zucchini & Goat Cheese

Name: Frittata With Zucchini & Goat Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8-10 serving(s)
Ingredients: 10 eggs; 1 teaspoon salt; 1 1/2 tablespoons unsalted butter; 2 -3 small zucchini, sliced 1/8 inch thick; 2 tablespoons oregano leaves; 2 teaspoons flat leaf parsley, chopped (plus some for garnish); 4 ounces goat cheese, crumbled

Submitted by Raquel Grinnell

"A staple in Liguria, Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides)."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 8-10

ingredients

10 eggs
1 teaspoon salt
1 ¹⁄₂ tablespoons unsalted butter
2 -3 small zucchini, sliced 1/8 inch thick
2 tablespoons oregano leaves
2 teaspoons flat leaf parsley, chopped (plus some for garnish)
4 ounces goat cheese, crumbled

directions

In a bowl, whisk together the eggs and 1/2 teaspoons of the salt. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 teaspoons salt. SautÃƒÂ© for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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