Cheddar and Vegetable Frittata
Frittatas, which are large, flat (rather than folded) Italian omelettes, can be made with nearly any combination of vegetables, cheeses, and cured or cooked meats. Another complementary cheese, such as dry jack or Asiago, could be used in place of the crumbly aged cheddar.
- 4 eggs
- 1 cup finely shredded extra-sharp cheddar cheese
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 4 green onions, including tender green portions, chopped
- 3/4 lb. zucchini, trimmed and thinly sliced
- Coarse salt and freshly ground pepper, to taste
Position a rack in the upper third of an oven and preheat to 450ºF.
In a bowl, whisk together the eggs, cheese and parsley until just blended. Set aside.
In an ovenproof, nonstick 9-inch fry pan over medium-high heat, melt the butter with the olive oil. Add the green onions and zucchini and sauté until tender and lightly golden, about 5 minutes. Season the vegetables with salt and pepper, then spread them in an even layer on the pan bottom.
Pour the egg mixture over the vegetables, being careful not to dislodge them. Reduce the heat to low and cook until the eggs begin to set and the sides of the frittata start to brown, about 5 minutes. Transfer the pan to the oven and cook until the frittata is firm to touch and the top is golden, about 5 minutes more.
Remove the frittata from the oven and let cool slightly. Cut into wedges and serve directly from the pan or transfer the wedges to a platter. Serve warm or at room temperature. Serves 6.