Half of this made a terrific lunch today, and I anticipate the other half will make a perfect 3pm snack. And it’s another use for my friend the zucchini.
I have lots of trouble spelling both zucchini and frittata, so just indulge me and overlook any misspellings you may see…
- 1 small zucchini, grated and water squeezed out
- 3 small eggs
- salt and pepper
- Olive oil
- 1/4 cup grated cheddar
Put your oven on broil, and put a rack at the topmost position. Break your eggs into a little bowl and beat them pretty good with a fork – until frothy. Add 2-3 T of water, salt, pepper, and the shredded zucchini to the eggs, stirring well to break up clumps. Heat the olive oil (1-2 T) in an 8″ saute pan. Pour the egg mixture in and stir until the eggs are about half cooked (2-3 minutes). Put it under the broiler for about 3-4 minutes, until it is puffed up and browned on top. Remove it from the oven, then sprinkle on the Cheddar. It will melt onto the top (you could pop it back under the broiler for 45 seconds if you wanted). Loosen the frittata from the skillet with a spatula and move the whole thing to a cutting board. Let it cool for about 5-10 more minutes, then cut into quarters and serve, sprinkled with red pepper flakes. You can add some salt if you like. This is also good at room temperature, and reheated the next day.