Zucchini, Potato, Tomato & Blue Cheese Frittata

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My fridge didn’t have a lot to offer this morning besides eggs, some blue cheese crumbles and a zucchini. Fortunately, I have a still-producing cherry tomato plant in the back yard, growing next to my “herb garden”-  a pot of thyme and a pot of oregano that have not been snipped all summer. The Yukon Gold potato is from my mom’s incredible garden. This recipe serves one hungry person.

Zucchini, Yukon Gold Potato, Tomato & Blue Cheese Frittata
 
A single serving frittata loaded with veggies. Makes a great breakfast or a light dinner.
Author:
Recipe type: Breakfast
Serves: 1-2
Ingredients
  • 2 eggs
  • 1 Tbsp. olive oil
  • 1 small Yukon Gold potato, skin on, medium dice
  • ½ medium zucchini, skin on, medium dice
  • 5 cherry tomatoes, cut in half
  • ¼ tsp. finely chopped fresh oregano
  • ¼ tsp. finely chopped fresh thyme
  • 1 heaping Tbsp. crumbled blue cheese
  • salt & pepper
  • Directions:
  • In a small bowl, whisk the eggs and season them with salt and pepper. Set aside.
  • Heat a 6” non-stick sauté pan (preferably one with an oven proof handle) on medium high heat. Add the olive oil. When the olive oil is hot, add the Yukon Gold potatoes and cover the pan with a lid or foil. Cook the potatoes until they brown on the outside and are soft in the center, stirring occasionally (about 4 to 5 minutes).
  • Meanwhile, turn your oven broiler to high and set a rack on the top shelf.
  • Remove the lid from the sauté pan, turn the heat down to medium, add the zucchini, and continue to cook - stirring gently until the zucchini begins to soften.
  • If the pan is dry, add a little more olive oil. Pour the eggs over the potatoes and zucchini. Sprinkle the oregano and thyme over the top, then place the tomatoes, cut side up, on top of the frittata. Sprinkle blue cheese crumbles over the top.
  • Continue cooking the frittata on the stove for about 1 minute until the bottom sets. Do not stir. Then, transfer the pan to the broiler until the tomatoes release their juices, the blue cheese begins to melt, and the eggs set up completely.
  • NOTE: You can’t use the broiler this way if your pan has a plastic handle! You’ll need to keep the handle angled outside the oven with the door ajar.
  • Once the frittata is done, remove the pan from the oven (that handle will be HOT) and slide it onto a plate. Serves one hungry person or two not so hungry people.
Instructions
  1. In a small bowl, whisk the eggs and season them with salt and pepper. Set aside.
  2. Heat a 6” non-stick sauté pan (preferably one with an oven proof handle) on medium high heat. Add the olive oil. When the olive oil is hot, add the Yukon Gold potatoes and cover the pan with a lid or foil.
  3. Cook the potatoes until they brown on the outside and are soft in the center, stirring occasionally (about 4 to 5 minutes).
  4. Meanwhile, turn your oven broiler to high and set a rack on the top shelf.
  5. Remove the lid from the sauté pan, turn the heat down to medium, add the zucchini, and continue to cook - stirring gently until the zucchini begins to soften.
  6. If the pan is dry, add a little more olive oil. Pour the eggs over the potatoes and zucchini. Sprinkle the oregano and thyme over the top, then place the tomatoes, cut side up, on top of the frittata. Sprinkle blue cheese crumbles over the top.
  7. Continue cooking the frittata on the stove for about 1 minute until the bottom sets. Do not stir. Then, transfer the pan to the broiler until the tomatoes release their juices, the blue cheese begins to melt, and the eggs set up completely.
  8. NOTE: You can’t use the broiler this way if your pan has a plastic handle! You’ll need to keep the handle angled outside the oven with the door ajar.
  9. Once the frittata is done, remove the pan from the oven (that handle will be HOT) and slide it onto a plate. Serves one hungry person or two not so hungry people.

 

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