Zucchini and Spinach Frittata

1. 1

   In a large non-stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and saute zucchini until it begins to brown.

2. 2

   Add spinach and cook, stirring occasionally, until just wilted.

3. 3

   Season mixture with salt and pepper.

4. 4

   Remove skillet from heat and cool vegetables slightly.

5. 5

   Preheat oven to 225F.

6. 6

   Grease a large baking sheet.

7. 7

   In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste.

8. 8

   In a 9-inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly.

9. 9

   Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes.

10. 10

    Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle.

11. 11

    (Eggs will continue to cook from residual heat.)

12. 12

    Keep frittata warm in oven.

13. 13

    Make 3 more frittata with remaining oil and egg mixture in same manner.

14. 14

    Keep frittata warm, covered with foil, up to 1 hour.

15. 15

    Cut each frittata into 8 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.