Zucchini and Feta Frittata Recipe

A variation on the classic Frittata that is suitable both for breakfast and as a main course is this Zucchini and Feta Frittata. Three whole zucchinis are used. They are shredded and the water is squeezed out of them. Besides the crumbled feta cheese, a cup of Monterey Jack is also part of the mixture. A Gold Yukon potato that is first boiled, then mashed, adds extra flavor and texture. The five eggs that are used make it into a real pie and a pie pan is good for baking it. Use a 375 degree oven and bake for 35 minutes.

Key Takeaways:

• This meal works as either a breakfast, lunch, or dinner.
• Remember to precook the potatoes before adding them to the frittata
• The zucchini needs to have the moisture cooked out or the Frittata will be watery

“This zucchini and feta frittata is delicious to serve for breakfast or dinner.”

Read more: http://blogchef.net/zucchini-and-feta-frittata-recipe/