Name: Spinach-Zucchini Frittata
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Unsalted butter - 3 tablespoons; Olive oil - 2 tablespoons; Fresh spinach, stems removed and leaves chopped - 1 bunch; Scallions, minced - 1 bunch; Zucchini, shredded - 2 medium; Eggs - 9 large; Freshly grated Parmesan cheese - 2 cups; Dried oregano - 1 tablespoon; Ground nutmeg - 1 pinch; Freshly ground black pepper to taste - 1 pinch

Ingredients for - Spinach-Zucchini Frittata

1. Unsalted butter 3 tablespoons

2. Olive oil 2 tablespoons

3. Fresh spinach, stems removed and leaves chopped 1 bunch

4. Scallions, minced 1 bunch

5. Zucchini, shredded 2 medium

6. Eggs 9 large

7. Freshly grated Parmesan cheese 2 cups

8. Dried oregano 1 tablespoon

9. Ground nutmeg 1 pinch

10. Freshly ground black pepper to taste 1 pinch

How to cook deliciously - Spinach-Zucchini Frittata

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.

3 . Stage

Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.

4 . Stage

Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.