Name: Zucchini and Sun-Dried Tomato Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 12 eggs; 1 zucchini, grated; ½ cup (100 g) oil-packed sun-dried tomatoes, drained and coarsely chopped; 4 cups (100 g) arugula; ¼ cup (30 g) Parmesan shavings; 2 tsp (10 ml) olive oil; 1 lemon, zest finely grated

Ingredients

- 12 eggs
- 1 zucchini, grated
- ½ cup (100 g) oil-packed sun-dried tomatoes, drained and coarsely chopped
- 4 cups (100 g) arugula
- ¼ cup (30 g) Parmesan shavings
- 2 tsp (10 ml) olive oil
- 1 lemon, zest finely grated

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.
- In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.
- Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
- Cut the frittata into wedges. Serve with the arugula salad.

Zucchini and Sun-Dried Tomato Frittata

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Ingredients

Preparation

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