Serves 6 as a breakfast or brunch entrée, more as an appetizer
A frittata can be served warm or at room temperature. It’s an ideal brunch or breakfast entrée when cut into wedges, but you can also serve it as an hors d’oeuvre, cut into bite-sized squares. Other vegetables, such as peppers or asparagus, can be added or substituted, according to what’s in season.
- ¼ cup extra-virgin olive oil
- 1 pound russet potatoes, peeled and cut into ½-inch chunks
- 1 pound medium zucchini, sliced into ¼-inch-thick half-moons
- 1¼ teaspoons kosher salt
- 1 bunch scallions, white and green parts, chopped (about 1 cup)
- 10 large eggs
- ½ cup grated Grana Padano
- ⅓ cup milk
Preheat oven to 375 degrees. In a large ovenproof nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the potatoes and cook until browned on the edges, about 5 minutes. Add the zucchini, and season with 1 teaspoon of the salt. Cook, stirring occasionally, until potatoes and zucchini are well browned and tender, about 7 to 8 minutes. Add the scallions, and cook just until wilted, about 1 to 2 minutes.
Meanwhile, in a large bowl, whisk together the eggs, grated cheese, milk, and remaining ¼ teaspoon salt until smooth.
When the zucchini and potatoes are tender, reduce the heat to medium low, and pour the egg mixture into the skillet. Cook, moving the skillet around to expose all parts of it to the flame and create a bottom crust on the frittata, about 3 to 4 minutes. Bake until the frittata is set all the way through (insert a knife in the center to check) and the top is golden brown, about 20 to 25 minutes. Remove, and let cool 10 minutes.
To unmold, slide the frittata onto a cutting board and cut if serving it warm. It is also delicious at room temperature.