Thursday, August 22, 2013

Zucchini Frittata

It is hot in Philly.  I thought fall was here, and than, boom!  90 degrees and lots of humidity.  I needed a light meal for dinner that also used up some of the zucchini from my uncle's garden.  Zucchini Frittata it was!
Now, the issue of whether or not to turn the oven on... no!  Usually, frittatas are put in the oven which helps them cook rather like a pie.  However, I cooked mine on the stovetop and I now know why frittatas are cooked in the oven, it looks gross (but it tasted good!)

Zucchini "Frittata" 

Zucchini Frittata

2 Tbsp. olive oil
1 large zucchini, sliced 1/2 inch thick
1 medium onion, diced
1 small tomato, diced
1 clove garlic, minced
1/2 cup crumbled feta cheese
6 eggs
1/2 Tbsp. parsley, or 1/4 cup fresh parsley, minced
Salt, to taste
Pepper, to taste

Pour olive oil into large skillet over medium heat.
Add onion and garlic to skillet.  Saute for one minute.
Add zucchini, saute until slightly mushy, 6-8 minutes.
Meanwhile, crack eggs into bowl with parsley, salt, and pepper.  Whisk.
Once zucchini is cooked, add eggs, tomatoes, and feta.
Allow to cook, 3 minutes, or until set.
Now comes the tricky part, flip!
Mine turned scrambled at this point, but hopefully yours won't.
Also, at this point, you could have turned on the broiler and broiled the frittata for 2-3 minutes, however it's too hot!
Cook until golden brownish.
Serve with whole wheat toast