ZUCCHINI CHEESE FRITTATA
Keep the “Z” word secret, and your veggie-adverse kids will love this frittata. Not just for breakfast, frittatas also make great snacks, and because they’re also delicious at room temperature you can pop them in school lunch boxes, too. Simple to make, a frittata is basically an unfolded omelet you start on the stove and finish in the oven. This recipe uses cheddar, but you can use pretty much any cheese your kids like.
You’ll need:
- 4 eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 fresh scallions, including the bulb, chopped
- 3/4 lb. zucchini, peeled and thinly sliced
- Coarse salt and freshly ground pepper
Position rack in the upper third of an oven and preheat to 450ºF.
In a bowl, whisk together the eggs, cheese and parsley until just blended. Set aside. In an ovenproof, 9-inch fry pan (nonstick is easier) melt the butter with the olive oil over medium-high heat. Add the chopped scallions and zucchini and sauté about 5 minutes until lightly golden. Season with salt and pepper, then spread them in an even layer on the pan bottom.
Gently pour the egg mixture over the vegetables, and reduce the heat to low. Cook until the eggs begin to set and the sides of the frittata start to brown, about 5 minutes. Move pan to the oven and cook until the frittata is firm to touch and the top is golden, about 5 minutes more. Don’t under cook or they will be sloppy when you serve.
Remove the frittata from the oven and let cool. Serve warm or at room temperature. Cut into wedges or squares.