#MeatlessMonday: Zucchini Frittata

Zucchini Frittata

Recipe by Bill C

Ingredients

• 3 Medium Zucchini, trimmed and sliced into thin rounds
• 8 oz. Fresh mozarella diced or grated
• 3 Tbs. Parsley, chopped
• 6 Eggs, beaten
• 2 Tbs. Parmigiano-Reggiano, grated
• 3 Tbs Olive oil
• Salt
• Pepper

Cooking Directions

1. Pre-heat the oven to 400 degrees F.
2. Stir the mozzarella, parsley, and eggs together.
3. Heat the olive oil over medium high heat in a large oven safe frying pan until shimmering. Carefully add the zucchini slices and allow to cook undisturbed until the bottoms are lightly browned.



Half way done

4. Turn the zucchini and continue to cook in this manner until they're mostly golden. Reduce heat and add the garlic and cook until it's softened and fragrant. Season with salt and pepper to taste.



Top with Parmesan

5. Off heat dump the egg mixture into the zucchini and stir just enough to mix well. Sprinkle the Parmigiano on top and bake for 15-20 minutes until the top is golden brown and slightly puffed.



Ready to Eat

6. Carefully remove the pan from the oven and allow to cool for 10 minutes. Cut into wedges and serve.

Nearly every region of Italy has a variation or two on the Zucchini Frittata. They tend to differ mainly in the type and quantity of cheese and herbs. In Calabria they cut way back on the cheese and add peperoncino for example. Nearly everyone uses parsley and mint is fairly common.  No matter what the ingredients, it's always quick and easy.

We tend to eat this hot as a main course for lunch or a light second course in the evening. In Italy you'll see many variations of it at room temperature as part of antipasti tables. You can make it into a more substantial meal by stirring in pre-cooked spaghetti.

#foodstampchallenge Wednesday Dinner

Day three is almost over. Tonight we used up the chicken meat we didn't use for chicken salad in a big frittata. It makes 4 servings, so we're good to go with leftovers for lunch for the rest of the challenge.

Ingredients:

1.5 lb potatoes, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 large onion, diced
6-8 oz. diced chicken
2 cloves garlic, chopped
1/4 cup chopped parsley
4 eggs
1/4 cup milk
2 Tbs grated cheese
Salt and Pepper to taste

Method:

Place an oven rack in the middle of the oven and turn on the broiler.

Heat a large frying pan over high heat and add enough oil to cover the bottom. Carefully add in the potatoes and shake the pan to distribute them evenly. Reduce the heat to medium low cover the pan and cook for about 5  minutes. Carefully remove the cover and flip the potatoes. You want to start seeing some color on 'em.

Repeat the process until the potatoes are mostly nice and brown. Season with salt a pepper to taste.

Add the onions and mix thoroughly, cover and let cook for a few minutes until the onions have softened.

Add the peppers and repeat the onion process. If the bottom seems to be getting dry add a little more oil. Watch the heat as well - regulate as needed to keep things from burning.

Add the garlic and mix well, let the mixture cook for a few minutes.

Combine the eggs, milk and parsley and whip with a fork until the eggs are a uniform color.

Off the heat pour the egg mixture over the potato mixture in the pan and tip the pan to distribute it evenly. Sprinkle the grated cheese over the frittata and place it under the broiler.

Broil the frittata until the top is golden brown and slightly puffed up

Divide into 4 sections and serve.

Total Cost $5.56/$1.39 per serving