Saturday, August 14, 2010
Greek Frittata with Yogurt
This frittata was an absolute win, not just for the ease in making it (absolutely foolproof) but its creamy texture when all it has is very waistline-conscious yogurt in it.
Yes, yes, it might call for 8 eggs, but you're getting good hearty yogurt and lots of veg in there as well. All in all a great main dish that also is very good cold when eaten for leftovers (or later that night...).
Serves about six
2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
1/2 cup Greek yogurt
1/4+ cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees F.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.