Hey there, food lovers! Are you ready to whip up something that's both ridiculously easy and bursting with flavor? Then, get your aprons on because we're making a Zingy Zucchini Frittata! This isn't your average egg dish; it's a flavor fiesta that’s perfect for any meal, any time of day.
Think of it: tender zucchini, salty feta, and gooey Monterey Jack cheese all snuggled together in a fluffy egg base. What's not to love? And the secret ingredient? A little bit of pre-cooked potato mashed right in, adding a creamy, satisfying touch that'll make you want seconds (and thirds!).
Now, let's be real, zucchini can sometimes be a bit of a water hog. But not in our frittata! We'll show you a simple trick to squeeze out all that excess moisture, so you get a perfectly set, not-at-all-watery frittata every time. Trust me; it's a game changer!
Why You'll Adore This Frittata:
- Versatile: Breakfast, brunch, lunch, dinner – you name it, this frittata is ready for it.
- Healthy & Nutritious: Packed with veggies, protein, and good fats, it's a guilt-free way to indulge.
- Easy Peasy: Most of the work is done in the oven, leaving you free to do other things (or just relax!).
- Crowd-Pleaser: A surefire hit for family gatherings, potlucks, or a special weekend brunch.
What You'll Need:
- 3 medium zucchinis
- ½ teaspoon salt
- 1 large Yukon Gold potato, peeled and cut into eighths
- 1 tablespoon olive oil
- 5 large eggs, lightly beaten
- ½ teaspoon ground black pepper
- ½ pound creamy feta, crumbled
- 1 cup Monterey Jack cheese
Let's Get Cooking!
- Prep the Zucchini: Grate the zucchini, sprinkle with salt, and let it sit in a strainer for 15 minutes. Then, squeeze out all that excess water (get those hands working!).
- Par-boil the Potato: Boil the potato until tender, then mash it up.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and place it in the oven to heat for a few minutes.
- Mix It Up: In a large bowl, combine the beaten eggs, black pepper, feta cheese, and most of the Monterey Jack cheese with the mashed potatoes. Stir in the squeezed zucchini.
- Bake It: Pour the mixture into the hot pie dish, top with the remaining Monterey Jack cheese, and bake for 35 minutes, or until golden brown and set.
- Cool and Serve: Let it cool for 5 minutes before slicing into wedges. Serve it up and enjoy the deliciousness!
Make it Your Own
- Spice it up: Add a pinch of red pepper flakes for a kick.
- Veggie Variations: Throw in some bell peppers, onions, or spinach.
- Cheese Lovers Try different cheeses such as parmesan or Gruyere.
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So there you have it, folks! A Zucchini and Feta Frittata that’s sure to make your taste buds sing. Whether it’s for a lazy weekend brunch or a quick weeknight dinner, this recipe has you covered. Happy cooking, and don’t forget to share your yummy creations!