Greek Frittata With Zucchini Tomato Feta And Herbs Recipes

GREEK FRITTATA WITH ZUCCHINI, TOMATO, FETA, AND HERBS

Steps:

• Pour the tomatoes into a colander placed in the sink and let tomatoes drain well.
• Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
• Preheat broiler. Heat olive oil in 10 or 12 inch heavy frying pan. Add zucchini, garlic, dried herbs and saute for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
• Break eggs into a small mixing bowl and beat well. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
• Add half of Mozzarella cheese and Feta (and chopped fresh herbs, this is optional). Stir gently; cook about 3 minutes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
• Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
• Sprinkle the cooked frittata with the remaining fresh herbs (optional). Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Steps:

• Preheat oven to 300 degrees F.
• Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
• When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
• Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
• Garnish the frittata with the feta cheese, dill and parsley.