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Home | Veggie Table - Show #52

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Veggie Table - Show #52

Rice & Zucchini Frittata

  • 2 tbsp (25 mL) -- Butter
  • 4 -- Green onions, sliced
  • 2 -- Medium zucchini, chopped (about 1 ¾ 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
  • ¾ tsp (4 mL) -- Salt
  • ¼ tsp (1 mL) -- Ground black pepper
  • ¾ 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. Sauté 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.

 

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