Guest Blog Written By: Denise from The Mutts Kitchen
If you grew up in an Italian household, you are no stranger to frittata, especially as an after school snack ( right! Lol) If you aren’t Italian, I’m sure you’ve heard about, seen it, read about it and probably even eaten it!
I call this recipe ‘Frittata di Nonna’ because in Italian Nonna means grandmother and my boys love my mom’s frittata. The best thing about frittata is that you can pretty much put anything in it and it’s traditionally served at room temperature so it’s a great make ahead dish. I make this on our crazy sports night when both boys are playing at the same time in 2 different places. Every time I make it I get the same question “is this the one Nonna makes?” Of course it is, I wouldn’t make it any other way!
Frittata di Nonna (Potato & Zucchini Frittata)
Recipe by: Denise
Serving:6
Prep time: 15 min
total time: 30min
Ingredients:
8 eggs
1/3 cup milk
¼ cup parmesan cheese, grated
1 small zucchini, diced small
1 white potatoes , diced small ( with skin on)
1/3 cup onion, finely chopped
1 tbsp olive oil
¼ tsp pepper flakes
1 tbsp chicken broth
¼ cup parsley, finely chopped
Pinch salt & pepper
Directions:
Preheat oven to 350
1. In an oven safe skillet*, lightly sauté onion’s in olive oil
2. On medium heat, add potatoes, salt, pepper and pepper flakes. Cook for about 10minutes
3. Add zucchini and chicken broth and cook until potatoes are fully cooked ( about another 5-7 minutes). Take off heat and set aside
4. In a large bowl, whisk together eggs, milk, Parmesan and parsley
5. Add in potatoes and zucchini, mix well
6. Pour back into skillet and place on med-high heat for about 2-3 minutes
7. Place skillet in the oven and bake for 12-15 minutes until set.
8. Remember frittata is traditionally served at room temperature so it’s a perfect make ahead dish! Serve with a side salad and it makes the perfect healthy dinner or lunch!
*if you don’t have an oven safe skillet or cast iron skillet, use a small round baking dish/corning ware
So from my mom’s kitchen to yours, enjoy!
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