Cristina’s Frittata with Zucchini & Goat Cheese
Go to COOKING “Home & Family” for today’s recipe
1 tsp. salt
1 ½ tbs. unsalted butter
2 to 3 small zucchini, sliced ? inch thick
3 tbs. olive oil
1 med onion, sliced thin
2 tbs. fresh oregano leaves
2 tsp. chopped fresh flat-leaf parsley
4 oz. goat cheese, crumbled
1 ½ cup monterey jack cheese
½ cup shredded parmesan cheese
1 ½ cup RAO’s jarred tomato basil or marinara sauce
Arugula salad (dressed with olive oil and lemon)
6 fresh basil leaves, sliced thin
In a bowl, whisk together the eggs and ½ tsp. of the salt. Set aside.
In a cast iron skillet over medium heat, add olive oil, the zucchini and sprinkle with the remaining ½ tsp. salt. Sauté for 3-5 minutes. Add the oregano and the 2 tsp. parsley.
Add the beaten eggs. While the eggs are still raw, add 1 ½ cup RAO’s jarred tomato sauce first, then 1 ½ cup monterey jack cheese, ½ cup shredded parmesan cheese and bake in the oven at 350 degrees for 30 minutes or until top is golden brown.
Using a spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with fresh basil leaves. Serve with arugula salad that has been dressed with olive oil and lemon. Serves 8 to 10.