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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.