Shredded Zucchini and Potato Frittata

Lately I have had a little lull in my cooking.  Sometimes I can read through a stack of cookbooks and everything seems to take too long, have too many steps, or ingredients I don't have.  Or I just can't make the time required fit my rather random schedule.  So I have been eating rather simply. This frittata is easy and was a nice, comforting meal.  Frittatas are really just a sort of lazy omelet. Cook some vegetables, spread them into an oven proof pan, pour over eggs, cheese if you like. Slowly cook them, then  finish off in the broiler.  I like them more for lunch of dinner than breakfast.  In this one I had some red potatoes, and a big zucchini.  Boil the cubes of potato. Shred and dry the zucchini.  Cook zucchini in some oil.  Add the potatoes, top with eggs, cheddar and some herbs and presto, dinner.  I wish I had used twice as much zucchini.  I wanted it to be thicker.  More zucchini and 6 rather than 4 eggs and this would have been perfect.  The beauty of the recipe is that is is flexible.  Just make it work with what you have. 

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You might be thinking...oh my gosh she is eating eggs and cheese.  Yep, and even some fish.  I really like the idea of being vegan, but lately I have been having some low blood sugar episodes. I have always had trouble with low blood sugar which is why I avoid caffeine and also steer clear of most sugary foods and white flour.  Russet potatoes and pineapple both give me a terrible time.  I love fruit and often eat more than I think I should.  I can eat a ton of strawberries, peaches, and cantaloupe.  But a couple of hours later I am starving, hot, and a little shaky. So these days I am eating less fruit and grains,  more vegetables, nuts, and some eggs, cheese and fish.  I feel better.  Not sure how well it will go when the big SC peaches are in season as they are my favorite! 

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I am not sure why, but I didn't plant much of a garden. I put in some sunflowers, basil, cilantro, and parsley, and one yellow squash and one zucchini.  I also planted one jalapeno plant.  I checked it early this week and this little pepper was on the ground.  My first one!  I hope to get motivated to do more with this little bed.  I need to trim some trees so it gets more sun, and I need to fix up the soil and mulch.  One day...

This blog is never complete without a few pictures of flowers and pets.  One of a beautiful hydrangea, and a couple of Beau.  He loves to play in the sprinkler and then roll in the dirt. Fortunately he is really good about getting washed off and dried.  He also loves to chase squirrels! 

And lastly a few pictures of some good food.  I made a collard roll with blanched collards, hummus, sauerkraut, cheddar cheese and avocado.  Messy but delicious.  The others are pictures from a great vegan restaurant I went to while out of town for training a few weeks ago.  Veggie rolls, eggplant bacon sandwich with kale salad and slaw, and a big walnut salad.  Yum. Have a good weekend!

Shredded Zucchini - Potato Frittata

by Catherine Craig

Cook Time: 20 minutes

Keywords: breakfast entree gluten-free vegetarian eggs zuchini

Ingredients (2 4 servings)

  • 1 - 2 large zucchini
  • 2 Tbsp extra virgin olive oil
  • 2 medium red potatoes, cut into large dice
  • salt and pepper
  • 1 garlic clove, minced
  • 6 eggs, beaten
  • 1/2 cup shredded sharp cheddar cheese, divided
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley

Instructions

Preheat the broiler. Bring a large pot of water to a boil.

Grate the zucchini on the large holes of a box grater. Place in a dry dish towel and squeeze out as much water as you can.

Add the potatoes to the boiling water. Cook until just tender, about 5 minutes.

Beat the eggs with 1/2 the cheese in a medium bowl. Set aside.

Heat the olive oil over medium high heat in an oven proof skillet. (I used a 9 inch cast iron pan) Add the zucchini and a pinch of salt and a few grinds of pepper. Cook over medium high heat, stirring frequently, until tender about 8 minutes. Add the cooked potatoes, the garlic, and the herbs. Stir and then spread everything out into a single layer. Turn the heat to low and add the eggs/cheese, allowing the eggs to cover the bottom of the pan. Cook on low heat until set but not yet dry on the top, about 5 minutes. Sprinkle with the remaining cheese. Put under the broiler for a minute or two to melt the cheese and finish up the cooking. Cut into big wedges to serve. This is good hot, at room temperature or cold from the fridge.

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