Zucchini and Spinach Frittata

Be sure to follow me on Pinterest and check out my other recipes!

Italian omelette or open-faced omelette…whatever you want to call it…you have a frittata!  I personally think they are better than an omelette any day. You can put almost anything in it, according to your preferences, and a frittata works for any meal, including a leftover one.

Here is what you need for my favorite:

2 tablespoons extra virgin olive oil

3 or 4 fresh mushrooms, chopped                                                      

1 large zucchini, chopped

1/3 cup chopped green onions, adjust to your taste

1/2 cup chopped green chili or peppers of your choice, (optional)

Salt and freshly ground pepper

1 6-ounce bag baby spinach, rinsed

8 eggs

1/2 cup shredded cheddar or jack cheese

2 tablespoons whole milk, or half and half

1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet that you can easily transfer to the oven later.  Saute the zucchini first until it softens a bit, then add the green onions and mushrooms, cooking all of them for about 10 minutes. Add the salt and pepper, and then the spinach, a handful at a time and stir until wilty. Turn up the heat for a few to let any excess liquid evaporate from the pan, remove from the heat and set aside.

2.  Beat the eggs in a large bowl. Stir in the milk, green chili and then the zucchini and spinach mixture.

3.  Turn on your broiler so it is ready. Heat the remaining olive oil over medium-high heat in the skillet. When heated, pour in the egg mixture. Swirl the pan to distribute the eggs mixture evenly over the surface. Gently tilt with one hand while lifting up the edges of the frittata with the spatula in your other hand so that the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover, and cook 10 minutes.  The eggs need to be just about set with a layer on the top that is not.

4.  Uncover the pan, add the grated cheese and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top does not burn; you wanted it a bit puffy and barely browned Remove from the heat,  and allow it to cool for at least 5 minutes.  Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter, or you can cut it like pizza slices directly from the pan.

Serve with your favorite fruit. Leftovers keep well in the fridge. You can even eat them cold if you like.