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Frittata is an Italian version of a crustless quiche. Roughly translated it means egg cake. This cake needs no frosting to help enhance its taste. It’s a quick and easy dinner but also great for any meal. Rather than cooking the entire frittata in the oven, like a quiche, or all in a skillet, like an omelet, I started the process in my cast iron skillet and finished it in the oven.

Some recipes call for starting with beaten eggs in the skillet and then adding your filling ingredients. I wanted my vegetables to be sautéed first. I spiralized my potatoes and zucchini. If you don’t have a spiralizer, thinly slice your vegetables.

It can be served hot or cold and is wonderful as leftovers. Add a side salad, bruschetta, hash browns or other side dish to complete the meal.

Buon appetito!

potato zucchini frittataWhat you need:

  • 1/4 c Cucina Aurora Rosemary Oregano EVOO (substitute with EVOO and 1/2 tsp each of chopped rosemary and oregano)
  • 1 garlic clove, finely chopped
  • 1 lg red potato, spiralized and roughly chopped (or thinly sliced)
  • 1 sm onion
  • 1 zucchini, spiralized and roughly chopped (or thinly sliced)
  • 8 eggs, beaten
  • 1/2 c buttermilk
  • 1/2 c Parmigiano-Reggiano
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 400˚.
  • Heat EVOO over medium-low heat in cast iron skillet.
  • Add garlic and cook for a few minutes.
  • Add potatoes and onions.
  • Season with salt and pepper.
  • Cook 12-15 min, tossing mixture to cook on all sides.
  • Add zucchini and cook for 5 min.
  • In lg bowl, whisk eggs and buttermilk.
  • Season with salt and pepper.
  • Add egg mixture to skillet.
  • Shake pan to help egg settle under vegetables.
  • Transfer skillet to oven and bake until golden on top, about 10 to 12 min.
  • Top with cheese and return to oven for 3-5 min.
  • Remove from oven and let cool slightly.
  • Slice in to wedges and serve.