Zucchini and Feta Frittata

posted by Sue Freeman 07-28-99 7:43 AM

Zucchini and Feta Frittata
Source: Breakfast All Day by Edon Waycott

1 lb. zucchini (4 to 5 small) thinly sliced
1/4 cup finely chopped onion
4 large eggs
1 tsp dried oregano or 2 tsps Fresh chopped oregano
1 Tablespoon finely chopped flat leaf parsley
1/4 cup diced red bell pepper
1/4 tsp coarsely ground black pepper
2 Tablespoons olive oil
2/3 cups crumbled feta cheese
Salsa and chopped fresh cilantro for garnish

Place zucchini and onion in colander, sprinkle lightly with salt and drain for 1/2 hour. Rinse and blot dry with paper towels. Place oven rack 4 inches from broiler and preheat broiler.

Meanwhile in a small bowl, whisk eggs and set aside. In another small bowl, toss zucchini and onion with oregano, parsely, bell pepper, 1/4 tsp salt and black pepper.

Heat olive oil over high heat in a 10-inch ovenproof nonstick skillet. Add zucchini mixture and cook until slices are lightly browned. Quickly whisk the eggs again and pour into the zucchini. Cook until bottom of frittata is golden brown and set around edges. Sprinkle frittata with the cheese and place under broiler.

When eggs are just set and cheese is softened, remove from broiler. Loosen edges and sides with a spatula and slide it onto a serving plate, cheese side up. Serve with salsa and chopped cilantro

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