Frittata

Frittata comes from the Italian verb “friggere” which means to fry.

Cook time: 25 minutes

Yield:4 servings

Difficulty:Easy

INGREDIENTS

• 1 zucchini chopped 
• ½ yellow onion, finely diced
• 1 cup spinach
• 8 large organic eggs
• 2 small tomatoes, quartered
• ½ cup freshly grated Parmigiano Reggiano cheese
• ½ cup full-fat Greek or Icelandic plain yogurt
• ½ tsp. garlic powder
• Sea salt and pepper, to taste
• Fresh dill sprigs
• Fresh Italian parsley
• 2 tbsp. extra virgin olive oil

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Heat olive oil in a 9-inch cast-iron skillet over medium-high heat. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini & spinach and cook, stirring often, until tender and edges of zucchini are golden brown, about 8 to 10 minutes.
3. Meanwhile, whisk eggs, yogurt, cheese, garlic powder, salt, and pepper in a large bowl. Pour evenly over sauteed zucchini, spinach and onions. Add tomatoes. Don’t stir. Let cook until eggs begin to set, about one minute.
4. Place skillet in the oven, and cook until edges are set about 5 minutes. Then increase the temperature to broil and cook for an additional 2 minutes until the top is golden brown.
5. Remove from oven, sprinkle with a couple of tablespoons of cheese and fresh chopped parsley and fresh dill. Season with additional salt and pepper if desired.