Zucchini frittata with smoky roasted red pepper sauce
- 2 tablespoons extravirgin olive oil;
- 2 cups thinly sliced or grated zucchini;
- 8 large eggs;
- 4 scallions, thinly sliced (white and tender green parts);
- 1 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper;
- 5 ounces Boursin garlic-herb cheese;
- Smoky Roasted Red Pepper Sauce , for serving .
Instructions:
- Preheat the oven to 350 F.
- Heat the oil in a 9- or 10-inch well-seasoned cast-iron or ovenproof nonstick skillet over medium-high heat. Add the zucchini and cook, stirring often, until softened, about 5 minutes.
- Whisk the eggs in a medium bowl until the whites and yolks are blended, then whisk in the scallions, salt, and pepper. Pour the eggs over the vegetables. Reduce the heat to medium-low and cook without stirring until the eggs start to set around the edge, about 2 minutes. Use a heatproof rubber spatula to lift the edge, and then gently tilt the pan so that the uncooked egg runs underneath. Continue until the eggs are mostly set but still moist on top, about 3 minutes. Crumble the cheese over the top.
- Transfer the skillet to the oven and bake until the eggs are set on top, about 3 minutes. Let the frittata cool in the skillet for 5 minutes, then run the spatula around the edge and slide the frittata onto a serving plate. Cut into wedges and serve warm or at room temperature, topped with a spoonful of Smoky Roasted Red Pepper Sauce.
- What else works? You can use nearly any vegetable in a frittata, just adjust the cooking time in Step 2 as needed. This is also a good way to use leftover cooked vegetables.