How To Make a Frittata and Recipe for Greek Frittata

When I tell you that this is an entry for Weekend Breakfast Blogging at Saffron Trail, I'm sure some of you more astute readers will notice that it's not exactly the weekend. Well, yeah, but I'm going to San Francisco tomorrow morning, and I certainly don't want to be cooking breakfast and blogging about it when I'm on vacation. So this is my early-for-the-weekend Breakfast Blogging. You can see the rest of the entries around July 15 at Saffron Trail.

This is actually a recipe from the Eggs and Breakfast Dishes in my recipe archives, but of course, since I'm incapable of following a recipe exactly, even my own recipe, I changed it a tiny bit. The recipe needed a picture, so here's the new version with lots of pictures.

A frittata is a kind of omelette which is not folded over, but instead finished by putting it under the broiler to brown the top. It's absolutely essential to drain the tomatoes very well when you make this one, or the finished dish will be too watery, so don't rush that step. If you're lucky enough to live where it's still summer, by all means substitute fresh herbs and diced fresh tomatoes which have been drained in a colander for a few minutes.

Greek Frittata
(original recipe by Kalyn, 4 large or 6 small servings)

Ingredients:
1 medium zucchini, diced in 1/2 inch pieces
1 T olive oil
2 cloves garlic, finely minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. Spike seasoning (optional)
coarse ground black pepper to taste
1 can diced tomatoes, very well drained
6 eggs
1 T cream, half and half, or milk
1/2 cup grated mozzarella cheese (or more)
1/4 cup crumbled feta cheese

Instructions:

Use a 10 or 12 inch heavy frying pan which can go under the broiler. Spray pan with nonstick spray if needed. Preheat broiler.

Heat olive oil in pan, add zucchini, garlic, and spices and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.

While vegetable mixture cooks, break eggs into bowl and beat well with cream. Pour eggs into pan and cook 2-3 minutes or until eggs are barely starting to set.

Add half of mozzarella cheese and stir gently, cook about 3 minutes more.

Sprinkle remaining mozarella and feta cheese over top and cook a few minutes with pan covered. It should look nearly cooked when you put it under the broiler.

When frittata looks nearly done, place under broiler until top is slightly browned. (This probably won't take more than a few minutes.)

Cut into pie shaped wedges to serve. This is good with sour cream.

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(Edit added 1-06-2007: Here is a post about the Greek Frittata from Anh at Food Lover's Journey.)