See Also: Breakfast and Brunch · Main Dishes · Vegetable Dishes
Zucchini, Sausage and Feta Frittata
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound zucchini (4 to 5 small), thinly sliced
1/4 cup finely chopped onion
fine sea salt
3 chicken apple sausages, diced
4 large eggs
1 teaspoon dried oregano
1 tablespoon finely chopped flat-leaf parsley
1/4 cup diced red bell pepper
1/4 teaspoon coarsely ground black pepper
2 tablespoon extra virgin olive oil
2/3 cup crumbled feta cheese
salsa and chopped fresh cilantro for serving
Place the zucchini and onion in a colander, sprinkle lightly with salt, and drain for 1/2 hour: Rinse and blot dry with paper towels. Set aside.
Arrange an oven rack 4 inches from the broiler unit and preheat the broiler.
Meanwhile, in a small bowl, whisk the eggs and set aside. In another small bowl, toss the zucchini and onion with the oregano, parsley, bell pepper, 1/4 teaspoon salt, and black pepper. Heat the olive oil over high heat in a 10-inch overproof nonstick skillet. Add the zucchini mixture and sausages and cook until all are lightly browned. Quickly whisk the eggs again and pour onto the zucchini. Cook until the bottom of the frittata is golden brown and set around the edges.
Sprinkle the frittata with the cheese and place under the broiler. When the eggs are just set and the cheese is softened, remove the pan from the broiler. Loosen the bottom and sides of the frittata with a spatula and slide it out onto a serving plate, cheese side up. Serve with salsa and chopped cilantro.
Recipe created 2000-02-21.
© 1996-2013 Dorothy McNett. All Rights Reserved.