Home | Veggie Table - Show #52

Veggie Table - Show #52

Rice & Zucchini Frittata

2 tbsp (25 mL) -- Butter
4 -- Green onions, sliced
2 -- Medium zucchini, chopped (about 1 � cups)
1 cup (250 mL) -- Cooked white rice
2 tbsp (25 mL) -- Chopped fresh dill
2 tbsp (25 mL) -- Chopped fresh mint
6 (Six) -- Large eggs
2 tbsp (25 mL) -- water
� tsp (4 mL) -- Salt
¼ tsp (1 mL) -- Ground black pepper
� cup (175 mL) -- Crumbled feta cheese
Optional? -- Tomato salsa

Preheat oven to 400 degrees. Melt butter in medium non-stick ovenproof skillet over medium heat. Add zucchini and onions. Saut� until soft. Mix in the rice and herbs. Whisk eggs, salt and pepper in a medium bowl to blend. Pour egg mixture over the veggie rice mixture in skillet. Sprinkle on cheese. Cook without stirring until bottom begins to set (about 3 to 4 minutes). Transfer skillet to oven and bake until eggs are set - about 12 minutes. Run rubber spatula around sides to loosen frittata, and slide on to plate. Serve warm or at room temperature with salsa.