Frittata comes from the Italian verb “friggere” which means to fry.
Cook time: 25 minutes
- 1 zucchini chopped
- ½ yellow onion, finely diced
- 1 cup spinach
- 8 large organic eggs
- 2 small tomatoes, quartered
- ½ cup freshly grated Parmigiano Reggiano cheese
- ½ cup full-fat Greek or Icelandic plain yogurt
- ½ tsp. garlic powder
- Sea salt and pepper, to taste
- Fresh dill sprigs
- Fresh Italian parsley
- 2 tbsp. extra virgin olive oil
- Preheat oven to 400°F.
- Heat olive oil in a 9-inch cast-iron skillet over medium-high heat. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini & spinach and cook, stirring often, until tender and edges of zucchini are golden brown, about 8 to 10 minutes.
- Meanwhile, whisk eggs, yogurt, cheese, garlic powder, salt, and pepper in a large bowl. Pour evenly over sauteed zucchini, spinach and onions. Add tomatoes. Don’t stir. Let cook until eggs begin to set, about one minute.
- Place skillet in the oven, and cook until edges are set about 5 minutes. Then increase the temperature to broil and cook for an additional 2 minutes until the top is golden brown.
- Remove from oven, sprinkle with a couple of tablespoons of cheese and fresh chopped parsley and fresh dill. Season with additional salt and pepper if desired.