Zucchini and Sun-Dried Tomato Frittata

Name: Zucchini and Sun-Dried Tomato Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 eggs; 1 zucchini, grated; 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped 100 g; 4 cups arugula 100 g; 1/4 cup Parmesan shavings 30 g; 2 tsp olive oil 10 mL; 1 lemon, zest finely grated

Level: very easy

Prep Time: 15 mins

Total Time: 40 mins

Serves: 4

Ingredients

12: eggs

1: zucchini, grated

1/2 cup: oil-packed sun-dried tomatoes, drained and coarsely chopped; 100 g

4 cups: arugula; 100 g

1/4 cup: Parmesan shavings; 30 g

2 tsp: olive oil; 10 mL

1: lemon, zest finely grated

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Directions

Step 1

With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.

Step 2

In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.

Step 3

Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.

Step 4

Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.

Step 5

Cut the frittata into wedges. Serve with the arugula salad.

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Flyer from March 7 to 13 Gluten Free Main Dishes Serving up Value Vegetarian

Zucchini and Sun-Dried Tomato Frittata