
A Delightful Recipe for a Zucchini Frittata
Summer is the perfect opportunity to embrace fresh seasonal produce, and what better way to do that than with a delicious zucchini frittata? Inspired by a memorable dinner with food writer Jenny Rosenstrach, this easy-to-make dish caters to breakfast, lunch, or dinner. It's simple yet packed with flavors that make it a family favorite.
The Ingredients You’ll Need
For this frittata, gather:
- 3 tablespoons olive oil
- 12 ounces Yukon gold or red potatoes, peeled and cubed
- Freshly ground salt and pepper
- 1/2 small yellow onion, diced
- 1 large zucchini, shredded and squeezed dry
- 8 eggs, whisked
- 1/2 cup milk
- 1 cup grated Gruyère or fontina cheese
- 1/2 cup grated Parmesan cheese
Pair the frittata with a tomato salad made from the ripest, juiciest tomatoes you can find, seasoned simply with sea salt, olive oil, and fresh basil.
A Step-by-Step Guide
Begin by heating your oven's broiler and adding olive oil to a cast-iron skillet over medium-high heat. Add potatoes and let them sit for a few minutes to achieve a lovely golden crisp. Stir in the diced onion and sauté until softened, then integrate the zucchini for a few more minutes.
In a separate bowl, combine eggs, milk, and cheeses, then pour this rich mixture over the sautéed vegetables in the skillet. Let it sit until the edges are firm, then broil briefly until puffy and golden brown.
Why This Recipe Matters
This zucchini frittata is not only a delicious way to use seasonal ingredients, but it's also crucial for families looking for nutritious meal options that are easy to prepare. It encourages family meals, serves as a conversation starter, and brings a touch of warmth and joy to the dining table.
Final Thoughts
As you enjoy this dish, consider the importance of cooking together as a family. Recipes like these not only fulfill hunger but also create lasting memories. Whether it’s a simple weeknight dinner or a special brunch with friends, this zucchini frittata will surely impress.
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