Courgette Potato Mint Frittata Recipes

COURGETTE, POTATO & MINT FRITTATA

Steps:

• Boil the potatoes for 6 mins or until just cooked, then drain and set aside. Heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 mins until golden. Tip in the potatoes and fry for 1 min with the courgettes.
• In a bowl, beat together the eggs and mint, then season. Pour into the frying pan and stir briefly. Cook for 5 mins over low heat. Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. Cut into wedges and serve.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
• Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
• Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

COURGETTE, POTATO AND MINT FRITTATA

Steps:

• boil pots for 6 mins until just tender, drain and set aside.
• fry courgettes in a deep pan with the oil until golden add potatoes and fry for another minute.
• mix eggs and milk and season if desired. Add to pan and cook for five mins over a low heat.
• Crumble over the cheese and place under a hot grill until the cheese is brown and the eggs are set.
• Cut into wedges and serve.

ZUCCHINI AND POTATO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
• Set aside to cool slightly.
• Butter the bottom and sides of a glass 13x9 Baking dish.
• In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
• Add the fresh parsley and dill to the egg mixture and stir well.
• Add the shredded cheese to the egg mix and stir well.
• Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
• Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
• Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.