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

Ingredients:

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)
Directions:

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.

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

Ingredients:

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)
Directions:

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.

Amatriciana Frittata

If you're like me you always have a ton of leftovers that you don't know what to do with. I don't know how to cook for two. I cook for at least four most days. Sometimes I take leftovers for lunch but sometimes there are still leftovers and I can't eat the same thing more than two days in a row, I get bored with it. However, if that dish is changed into something new it's not boring. That's what I did with my leftover Perciatelli all' Amatriciana for a quick lunch. I made a Pasta Fritatta, sometimes called Spaghetti Pie. Yes, normally this is made with spaghetti but it worked just fine with the Perciatelli.

There isn't a recipe for this because it's so simple. I beat two eggs and added a splash of milk like I would if I was making an omelette. I added a spoonful of Romano cheese and set it aside. In a small nonstick frying pan I added about a tablespoon of extra virgin olive oil. Once heated I added the leftover pasta making sure to include plenty of the diced tomatoes and pancetta. I had some Kalamata olives in the fridge (as always) and I sliced those up and threw them in as well. Once the pasta starts to get a little brown and crispy (my favorite part) I add the egg mixture to the pan and covering all the pasta. You may have to move the eggs around a little with a spatula so the eggs get through the strands of pasta. Once the eggs start to set I threw the pan in a preheated oven set to 350 degrees. Normally this wouldn't be necessary but since I only used two eggs (didn't want to go to crazy just for me) and the perciatelli is a little floppy, I didn't want to have any trouble flipping it. I let it bake for about 10 minutes and then removed it from the oven. Here's the tricky part, time to flip the Fritatta so the other side gets nice and brown. Do this by placing a plate that is larger than the frying pan over the pan and invert the Fritatta into the plate. This is always a bit scary but it was fine. Then I just slid it back into the pan and back over the flame for a few more minutes. As soon as the second side is cooked (this shouldn't take long at all since the pan is so hot) slide it onto a clean plate and slice like a pie.

This was delicious. The tomatoes were so sweet and the Kalamata olives added a salty kick. I loved it. If you like, serve this with a small side salad.

The photo isn't great but I never said it was the prettiest dish...my stomach didn't mind!

Amatriciana Frittata

If you're like me you always have a ton of leftovers that you don't know what to do with. I don't know how to cook for two. I cook for at least four most days. Sometimes I take leftovers for lunch but sometimes there are still leftovers and I can't eat the same thing more than two days in a row, I get bored with it. However, if that dish is changed into something new it's not boring. That's what I did with my leftover Perciatelli all' Amatriciana for a quick lunch. I made a Pasta Fritatta, sometimes called Spaghetti Pie. Yes, normally this is made with spaghetti but it worked just fine with the Perciatelli.

There isn't a recipe for this because it's so simple. I beat two eggs and added a splash of milk like I would if I was making an omelette. I added a spoonful of Romano cheese and set it aside. In a small nonstick frying pan I added about a tablespoon of extra virgin olive oil. Once heated I added the leftover pasta making sure to include plenty of the diced tomatoes and pancetta. I had some Kalamata olives in the fridge (as always) and I sliced those up and threw them in as well. Once the pasta starts to get a little brown and crispy (my favorite part) I add the egg mixture to the pan and covering all the pasta. You may have to move the eggs around a little with a spatula so the eggs get through the strands of pasta. Once the eggs start to set I threw the pan in a preheated oven set to 350 degrees. Normally this wouldn't be necessary but since I only used two eggs (didn't want to go to crazy just for me) and the perciatelli is a little floppy, I didn't want to have any trouble flipping it. I let it bake for about 10 minutes and then removed it from the oven. Here's the tricky part, time to flip the Fritatta so the other side gets nice and brown. Do this by placing a plate that is larger than the frying pan over the pan and invert the Fritatta into the plate. This is always a bit scary but it was fine. Then I just slid it back into the pan and back over the flame for a few more minutes. As soon as the second side is cooked (this shouldn't take long at all since the pan is so hot) slide it onto a clean plate and slice like a pie.

This was delicious. The tomatoes were so sweet and the Kalamata olives added a salty kick. I loved it. If you like, serve this with a small side salad.

The photo isn't great but I never said it was the prettiest dish...my stomach didn't mind!