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Zucchini-Feta Frittata
Zucchini-Feta Frittata
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious vegetarian frittata with zucchini, potatoes, feta, and Monterey jack cheese. Perfect for leftovers.
Ingredients:
  • 3 medium zucchini (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
  • 1 tablespoon olive oil
  • 5 large eggs, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound creamy feta, crumbled (about 1 cup)
  • 1 cup Monterey Jack cheese
Instructions:
  • Prepare the zucchini: Trim, quarter, and remove seeds. Grate the zucchini using a food processor or a hand-held grater.
  • To extract excess moisture, place grated zucchini in a colander over a bowl, layering with salt. Press down with a plate and let it sit for 15 minutes to drain (or refrigerate overnight). Finally, squeeze zucchini to remove excess water before use.
  • To cook the potato, place the potato pieces in a small saucepan and cover with an inch of cold water. Bring to a boil, reduce heat to simmer, and cook for 12 to 15 minutes until tender.
  • Transfer the potato to a bowl and mash it with a fork until it's almost smooth. Let it cool.
  • While the potato cooks and cools, preheat the oven to 375F. Coat a 9 to 9 1/2-inch pie pan with olive oil, then place it on a rimmed baking sheet. Warm in the oven for at least 5 minutes to prevent drips.
  • Prepare the frittata filling by blending the eggs, black pepper, feta cheese, 3/4 cup of Monterey Jack cheese with the mashed potatoes. Fold in the drained and squeezed zucchini.
  • Carefully remove the hot pie pan from the oven and pour in the zucchini mixture, smoothing the top. Sprinkle with the remaining 1/4 cup of Monterey Jack cheese.
  • Place the pie pan and baking sheet back in the oven and bake for 35 minutes, or until the top is golden brown and the frittata is firm in the center.
  • Allow the frittata to cool for 5 minutes before slicing. Leftover frittata can be refrigerated for up to a week and enjoyed cold or warmed in the microwave.

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