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Zucchini-Potato Frittata

Ingredients 
  • 1 medium zucchini or yellow summer squash, sliced
  • Salt
  • 4-5 tablespoons extra-virgin olive oil, or more as needed
  • 1 1/2 pounds waxy potatoes, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 pound smoked Canadian bacon or ham, diced
  • 6 eggs
  • Freshly ground black pepper
  • 1 cup grated Cheddar
Picture
Directions
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.
7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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