Saturday, September 12, 2009

Zucchini and Potato Frittata

A frittata is a great way to use up some veggies that you have in the fridge or even use up some leftovers. It's somewhere between and omelet and a quiche and like both of those things you can fill it with whatever goodies you like. I am a fan of zucchini and potato. It seems like I always have them so I just go with it. You could definitely use artichoke hearts, broccoli, spinach, tomatoes, and basically whatever leftover sauteed veggies you have. This is great for for lunch or a light dinner along with a salad, it's an excellent appetizer and it's just as lovely as a side dish. I've even served this for brunch alongside some lovely sweet french toast.

For me the key to a good frittata is the flip. I know it can be a little scary and if you really are afraid you can finish it in the oven but for me the flip does it. I like the way both sides cook in the pan and it makes it less like a quiche. If I wanted a quiche I'd make a quiche, right? The key to flipping this over is to set yourself up and stay calm. When I'm ready to turn over my quiche I turn off the flame. I don't want to worry about my potholders catching fire and having bigger problems than breaking my frittata. I just like to take precautions. I also like to have a cutting board ready and a plate that is about the same size as your pan or larger, mine actually just fits right into it. So put your plate over the pan, put on your potholders and grab hold of the pan and the plate with both of your hands, be careful not to hit yourself with the handle and flip the pan with the plate over onto your cutting board. Whew! Now, remove the pan, admire the beautiful color on your frittata and then pick up your plate and put the pan on the cutting board. Slide the frittata back into the pan, put the pan back on the stove and turn your gas back on. It's easy and safe this way. I really hope this is clear and I'm thinking I should record myself doing this so you get the full picture. If you have any questions please don't hesitate to comment or email.

I bet you want the recipe after hearing all my blubbering, so here goes.

Zucchini and Potato Frittata


6 large eggs
spash of milk, cream or water
1 small zucchini, sliced into thin halfmoons or smaller
1 yukon gold potato, sliced same as zucchini
1 small onion, sliced
fresh herbs (basil, parsley, chives - any combo)
shredded cheese (mozzarella, fontina etc.)
romano cheese
salt and pepper
grapeseed oil (or any light oil that has a high smoke point)

1. Beat eggs with milk and romano cheese. Set aside. Season with salt and pepper.

2. Saute potato, zucchini and onions (depending on the size of your pan you may want to do this in two batches) in plenty of oil until cooked through (it doesn't need to brown). Season with salt and pepper. Drain excess oil if necessary.

3. Add egg mixture to pan. As eggs begin to cook pull cooked egg away from the side of the pan and let raw egg move into it's place, as if making scrambled eggs. Once eggs start to cook a little add herbs and then cheese.

4. Once the first side is cooked and there are no runny ends and the middle is set, flip over (see method above). Cook for a few minutes until the second side is cooked. Transfer to a plate. Cut like a pie and serve.


Unknown said...

We always make frittatas from our last day at the beach with all our leftovers. This one looks so good!

Unknown said...

oh yum! I've never seen a frittata cooked that way. The recipes I've done all say to bake them in the oven but I bet this way is MUCH better!

Shane T. Wingerd said...

OMG, I absolutely LOVE frittatas. My mom got me hooked on them... Absolutely delicious looking with all the veggies.. I am starving now... and drooling... :)

DutchBakerGirl said...

That looks fabulous! I'm going to try one on Pete tomorrow. I know he's going to love it!

JA U KUHINJI... said...

beautiful sounds and looks ...

Dajana said...

I love when my frittata breaks, ha,ha, I think it's even more delicious.
This is exactly how my MIL flips the frittata, only she uses the lid that is the same size as the pan.
I love all combinations of veggies in frittata, but zucchini are definitely my favourite

sweetopia said...

Mmmm, looks yummy. Breakfast idea solved!
Love the first song playing, 'Angelina' - so cute!

teresa said...

i love that browned crust, with all the veggies, mmmmm!

Patti T. said...

I haven't made a frittata in a long time, my hubby loves them. I will have to add this to my ever growing list of things to make SOON!

Sophie said...

I have never made a frittata, now that you mention flipping... I don't know that I could get it to come out this nice; it'd probably end up on the floor :P.

This is delicious, it'd make an awesome affordable dinner too! :)

Giovanna said...

Yum! I love frittatas : )

fittingbackin said...

That looks awesome - thanks for the recipe and frittata tips!

Teanna DiMicco said...

The flip is always so scary, but so rewarding when you get it right! Great dish!

Pam said...

I love frittatas...this looks wonderful!

Spryte said...


Unknown said...

Made this for dinner tonight and it was wonderful! Didn't have the courage to do the flip, but I will next time.