Zucchini Rice Frittata

28 May

In the classic, Italian-type frittata, everything is stirred together in a bowl before you pour it into the hot skillet. Make this your new family favorite.

In the classic, Italian-type frittata, everything is stirred together in a bowl before you pour it into the hot skillet.  With dill, mint and feta, this Zucchini Rice Frittata has Greek and Balkan overtones.  Use this Zucchini Rice Frittata recipe as a basic template, and try different cheeses, vegetables, or herbs, or use croutons or potatoes instead of rice – or no starch at all.  If you wish, puree eight ounces of tofu in the blender with the eggs, water, and salt for a nutritious boost of soy protein.

Leftovers are good served either cold or at room temperature.  If you do not have an ovenproof skillet, instead of placing the skillet under the broiler, cover and cook the skillet on the stove top until frittata is firm.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers


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The Hungry Wife