Zucchini and spinach frittata
Zucchini and spinach frittata recipe in the zucchini category
Recipe ingredients:
- 6 teaspoons olive oil
- 1 zucchini, about 1/2 pound, cut into 1/4 inch dice
- 1 large bunc spinach, washed well, spun dry, and chopped course
- 10 large eggs
- 1 tablespoon chopped fresh tarragon leaves or 1 1/2 crumbled teaspoons dried
Recipe method:
- In a large non stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and saute zucchini until it begins to brown.
- Add spinach and cook, stirring occasionally, until just wilted.
- Season mixture with salt and pepper.
- Remove skillet from heat and cool vegetables slightly.
- Preheat oven to 225 degrees F.
- Grease a large baking sheet.
- In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste.
- In a 9 inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly.
- Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes.
- Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle.
- Eggs will continue to cook from residual heat. Keep frittata warm in oven.
- Make 3 more frittata with remaining oil and egg mixture in same manner.
- Keep frittata warm, covered with foil, up to 1 hour.
- Cut each frittata into 8 wedges.
Tags: spinach, frittata, recipe, zucchini, recipes, cooking