Although you can eat it warm, this fresh frittata can also be a make-ahead brunch dish. Serving it at room temperature means the salad on top won't wilt (and your cooking work is done before the guests arrive).

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. In a medium bowl, whisk together eggs, milk, feta, Pecorino Romano, flour, dill, chopped mint, 1/2 teaspoon salt and the pepper.

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  • In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons olive oil over medium-high. Add green onions; cook until beginning to soften, about 2 minutes. Add zucchini; cook, tossing occasionally, until just tender and beginning to turn golden, about 5 minutes. Add garlic; cook, stirring, 1 minute more. Season lightly with salt to taste. Reduce heat to low.

  • Add egg mixture; stir gently to distribute zucchini. Cover skillet and cook until eggs are partially set, about 6 minutes. Uncover pan; transfer to oven. Bake until set and a knife inserted in the center comes out clean, 18 to 20 minutes. Loosen frittata and immediately slide onto a serving plate.

  • While frittata bakes (or while it cools, if serving at room temperature), prepare salad: In a medium bowl, combine lemon juice, 1 teaspoon olive oil, and a pinch each salt and sugar. Add arugula, parsley and mint leaves; toss gently. To serve: Slice frittata; top with salad.

Nutrition Facts

292 calories; fat 22g; cholesterol 385mg; saturated fat 6g; carbohydrates 8g; mono fat 10g; poly fat 3g; insoluble fiber 2g; sugars 3g; protein 17g; vitamin a 2245.4IU; vitamin c 29.7mg; thiamin 0.1mg; riboflavin 0.7mg; niacin equivalents 0.9mg; vitamin b6 0.4mg; folate 106mcg; vitamin b12 1.2mcg; sodium 489mg; potassium 467mg; calcium 205mg; iron 4mg.
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