Zucchini Dill Frittata

Filed under: Breakfast, Breakfast - Egg Dishes.

At Jamieson House, we cook to honor the season and in late summer or fall, that means fresh dill. We grow a wide selection of fresh herbs right outside our kitchen door, so we can just step out and snip what we need, right up until the frost.

2 Tbsp olive oil
3/4 cup diced zucchini
1/2 cup chopped onion
One medium potato, boiled, peeled, and chopped
8 beaten eggs
11/2 Tbsp chopped, fresh dill
1/2 cup crumbled feta cheese
1/2 cup grated cheddar cheese
Black pepper

Preheat oven to 350 degrees.
In an oven safe skillet or sautée pan, sautée the onion at medium heat in the oil until translucent.
Add zucchini and cook for 3 minutes.
Add potatoes to the center of the sautée and cook another 2 minutes.
Stir feta, dill, and black pepper into beaten eggs.
Pour eggs into pan, so the egg mixture is distributed evenly.
Cook on stove top for 3 minutes.
Sprinkle cheddar cheese across the top of the frittata.
Move pan to oven and cook there for 20 minutes, until set and edges are golden brown.
Remove from oven and let stand 5 minutes.
Use a butter knife to slice the frittata into wedge shapes – 6 pieces for 3 people, 8 pieces for 4 people.

Boil the potatoes with the skins on and they'll fall right off. You can even use a leftover baked or boiled potato.
Cover the panhandle with an an oven mitt as you handle the pan, so as not to burn your hand.
Overlap two wedges on the plate for best presentation. Garnish with fresh herbs.

Recipe Summary:
Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Other recipes by Jamieson House:
Peach Almond Coffeecake

Recipe Provided By:
Jamieson House
Poynette, WI

Poynette Bed and Breakfast Inns