Zucchini Frittata


2 cups chopped zucchini
3 tablespoons butter
12 eggs, beaten
1/3 cup chopped scallions or 1/4 cup chopped fresh chives
1 cup grated Monterey Jack cheese
1 tablespoon chopped fresh dill


Saute the zucchini in 1 tablespoon of the butter for about 3 minutes. Do not overcook. Remove from the pan and set aside to cool. Mix the cooled zucchini into the beaten eggs. Melt the remaining 2 tablespoons butter in a heavy 10- or 12-inch skillet until very hot but not burning. Slowly pour in the egg and zucchini mixture and reduce the heat to medium. As the eggs begin to set around the perimeter of the skillet, use a spatula to lift the edges, letting the eggs flow underneath. Repeat until the eggs are set, but not dry. Turn off the heat. Sprinkle the eggs with the onion, cheese, and dill. Place under a preheated broiler until puffy, brown, and bubbly. Cut into 4 wedges and serve on warmed plates.


Serves 4.

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