Zucchini and Feta Frittata Recipe - Recipes Blogs

Zucchini and Feta Frittata Recipe

This zucchini and feta frittata is delicious to serve for breakfast or dinner. For this recipe you will want to use a pie dish or a cast iron pan. The frittata is loaded with shredded zucchini, feta and Monterey jack cheese, and potato. The potato is precooked on the stovetop and then mashed with a […]

This zucchini and feta frittata is delicious to serve for breakfast or dinner. For this recipe you will want to use a pie dish or a cast iron pan. The frittata is loaded with shredded zucchini, feta and Monterey jack cheese, and potato. The potato is precooked on the stovetop and then mashed with a fork and mixed into the other ingredients. After that, the oven does most of the work for you. You will want to make sure you get the moisture out of the zucchini, otherwise it will be watery. Enjoy.

Zucchini and Feta Frittata

Ingredients:

3 medium zucchini (1 ¼ lbs)
¼ teaspoon salt
1 large Yukon gold potato (1/2 lb), peeled and cut into eights
1 tablespoon olive oil
5 large eggs, lightly beaten
¼ teaspoon ground black pepper
¼ pound creamy feta (crumbled)
1 cup Monterey jack cheese

 

Directions:

Trim the zucchini at both ends. Grate the zucchini. Transfer the grated zucchini to a strainer set inside of a bowl. Sprinkle the salt over the zucchini. Set a small plate on top of the zucchini and press it own. Let sit for 15 minutes. When ready squeeze the zucchini with your hands and remove any excess water. Place the potato in a small saucepan and cover with cold water by about an inch. Bring to a boil, reduce heat and simmer for 12 to 15 minutes or until tender. Drain the potatoes and mash with a fork or slotted spoon. Allow the potatoes to cool completely.  Preheat the oven to 375 degrees F. Use the olive oil to coat the bottom and sides of a 9 to 9 ½ inch pie pan. Set the pan on a rimmed baking sheet to catch any drips. Place into the oven and heat the pie plate for at least 5 minutes.
In a large bowl mix together eggs, black pepper, feta cheese, and ¾ cup of the Monterey jack into the cooled mashed potatoes. Stir in the squeezed zucchini.
Remove the hot pie plate from the oven. Pour the zucchini mixture into the hot pie plate, smoothing the top. Sprinkle with the remaining ¼ cup of Monterey jack cheese.
Place into the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle. Cool for 5 minutes and then cut into wedges. 

Adapted from Simply Recipes. 

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Source: Blog Chef
URL: http://blogchef.net/

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