Whenever I want to put together a quick and easy meal, I almost always go with eggs! Frittata, in particular, is such a simple and nutritious dish that I have an abundance of variations in my recipe arsenal.
This frittata makes good use of one of my favorite summer vegetables - zucchini. I really love the texture and flavor zucchini adds to baked eggs and the fresh herbs make it bright and fresh-tasting. If you wanted to give the dish more heft you could add some parmigiano reggiano cheese or some sliced ham. Serve it alongside a fresh green salad and you've got yourself a delicious, nutritious meal!
2 T olive oil
1 1/2 cups mixed zucchini, diced
1 large red potato, diced
1 garlic scape, sliced (or 2 garlic cloves, minced)
1/4 cup whole milk
salt and pepper to taste
2 T parsley, finely chopped
2 T dill, finely chopped
In a large, oven-proof pan or skillet, heat olive oil over medium-high. Add zucchini and potato and cook until potatoes are slightly tender, about 7 minutes. Add garlic scapes and cook another minute. Heat oven to 400 degrees.
Meanwhile, in a medium bowl whisk eggs and milk together until well combined and eggs gain a little volume, about three minutes. Distribute vegetables evenly around the pan and pour egg mixture over vegetables. Place pan in oven and bake until frittata puffs up and becomes golden-brown around the edges, about 15 minutes. Slice into wedges and top with chopped herbs. Serve hot or at room temperature.