Zucchini and Feta Frittata Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 3 medium zucchini (1 ¼ lb)
- ¼ teaspoon salt
- 1 large Yukon gold potato (1/2 lb), peeled and cut into eighths
- 1 tablespoon olive oil
- 5 large eggs, lightly beaten
- ¼ teaspoon ground black pepper
- ¼ pound creamy feta (crumbled)
- 1 cup Monterey jack cheese
Instructions
- 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 owns. 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.
Find it online: https://blogchef.net/zucchini-and-feta-frittata-recipe/