Zucchini and Sun-Dried Tomato Frittata
Prep Time
Cooking Mode
12 eggs
1 zucchini, grated
½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
4 cups arugula
¼ cup Parmesan shavings
2 tsp olive oil
1 lemon, zest finely grated
12 eggs
1 zucchini, grated
½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
4 cups arugula
¼ cup Parmesan shavings
2 tsp olive oil
1 lemon, zest finely grated
Directions
1With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.
2In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.
3Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.
4Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
5Cut the frittata into wedges. Serve with the arugula salad.
Disclaimer
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Personal Note
Personal Note
