Zucchini Arugula Potato Frittata

Recipe created by Eleanora Scarpetta
  

Arugula is not only for salads, it enhances many dishes

arugula leaf

like pasta and great in omelets. A perfect fall omelet for those hurried nights when time is limited and potato eggs and arugula come to mind. Serve this frittata for lunch or dinner with Italian bread and wine.

 

Ingredients

2 zucchini- rinsed and sliced into ¼ inch round
¼ cup extra virgin olive oil
3 garlic cloves (finely chopped or minced)
1 bunch of arugula or ¼ lb. - chopped
2 boiling potatoes
6 large eggs
½ cup pecorino romano or parmigiano cheese
2 - 4oz.bel paese cheese or laughing cow
¼ tsp. dry parsley flakes
¼ tsp. dry basil flakes
½ tsp. black pepper
½ tsp. salt
Yields: 4-6

Directions

Boil potatoes for 40 minutes until tender . Drain, peel and set aside.
In a large non-stick skillet, heat olive oil, garlic and salt for 1 minute. - Add zucchini and salt. Cook for 10 minutes. Add drained potatoes to skillet and begin to smash with fork, add chopped arugula for another 3-4 minutes. Stirring occasionally.

Beat eggs, cheese, black pepper, bel paese in a separate bowl with herbs and add to the skillet. Cover and cook on medium low heat for approximately 8-10 minutes. Remove from skillet unto large round platter by turning skillet upside down.
Slice wedges and serve warm or cold.

Variation: You can also use ¼ cup of chopped onions instead of garlic.

 

Reproduced with permission from Eleanora Scarpetta.
Eleanora Scarpetta Copyright @2002 All Rights Reserved.

ABOUT THE AUTHOR
ELEANORA SCARPETTA - If you're wondering who I am, I'm the lady from Easton, Ct. who you might have seen on the Martha Stewart Living Show demonstrating traditional Italian Cooking. That's me - Eleanora Scarpetta, the lady who loves to cook and has a passion for food.

I recently moved from the Bronx, approximately 2 years ago. I was born in Naples, Italy in a town called "Cervinara" Province of Avellino. I came to America when I was three years old (about 20 years ago--ha ha) . 

Most of my cooking interests were inspired by my mother. She came to America at age 43 and was a domesticated homemaker all of her life. I was fortunate enough to stay home and raise my three children which gave me the time to apply a lot of my energy towards creative cooking. 

My mother taught me many diversified, easy, traditional Italian dishes which I polished and enhanced for my personal taste. Lets just say I have mastered them and made them more exciting and desirable. 

Of course, much of my motivation comes from a healthy appetite and a craving for good, delicious food. Please read more on my web site...I'd love to share my insight on cooking with you, and tell you more about Italy...its influence and inspiration.

 

 

 

 

Eleanora Scarpetta

 

Visit Eleanora's web site:
Eleanora's Kitchen

Email Eleanora

 

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