Zucchini And Spinach Frittata Recipe
Zucchini And Spinach Frittata Recipe
Ingredients:
6 tsps of olive oil
10 pcs of eggs (large)
1 pc of zucchini (1/2 lb); diced to 1/4-inch cubes
1 bunch of spinach (large); well-washed, spun-dry & coarsely chopped
1 Tbsp of tarragon; freshly chopped, or
1.5 tsps of tarragon (dried); crumbled
Instructions:
Heat oil (2 tsps) on mid-high heat in nonstick large skillet ’til hot and not reached smoking. Saute the zucchini ’til it starts browning.
Add the spinach then cook, occasionally stirring ’til it wilts. Season w/ pepper and salt then remove the skillet off the heat to slightly cool the vegetables.
Preheat the oven (225 degrees F) and grease large thin sheet. Meanwhile, Lightly beat the eggs in large mixing bowl then stir vegetables, salt, pepper and tarragon in.
Heat a tsp of oil in heavy 9-inch omelette pan on fairly low stove heat ’til hot and not reached smoking. Add a cup of egg mix, tilt pan so batter is evenly distributed.
Cook the egg mix ’til set below though still a bit wet into the center for 3-4 mins. Slide out the frittata of the pan halfway through onto thin sheet prepared earlier. Fold the other half to create semi-circle. Let eggs cook on the heat residue.
Place the frittata in the oven for them to keep warm. Make three more pcs of frittata w/ rest of oil along w/ the rest of egg mix doing the same procedure.
Keep the frittata pcs warm and cover w/ foil for about an hour. Then, cut every piece to eight wedges; recipe makes about 32 wedges.
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