So, picture this: a cozy dinner gathering with friends, laughter filling the air, and delicious food on the table. That was the vibe when Freddie and I hosted our friends Jenny and Andy last month. Freddie whipped up some mouth-watering breaded shrimp and veggie linguine while Jenny brought her signature salad. I can’t even describe how joyful it was to reconnect over good food! 😍
Why zucchini frittata is a must-try
Okay, but can we talk about how memorable food can be? I was reminiscing about the good old days during our dinner, and I thought, why not share a recipe that’s just as unforgettable? Enter Jenny’s incredible zucchini frittata! This dish is super versatile—you can enjoy it for breakfast, lunch, a snack, or even dinner. Plus, it’s an absolute crowd-pleaser! Who else thinks that frittatas are the ultimate comfort food? 🙋♀️
Let’s break down the ingredients
Here’s what you’ll need to create this delicious frittata:
- 3 tablespoons olive oil
- 12 ounces Yukon gold or red potatoes, chopped into tiny cubes
- Kosher salt and freshly ground black pepper
- Red pepper flakes
- 1/2 small yellow onion, chopped
- 1 large zucchini, shredded and squeezed dry
- 8 eggs, whisked
- 1/2 cup milk
- 1 cup grated Gruyère or fontina cheese
- 1/2 cup grated fresh Parmesan
For a refreshing side, you’ll want to whip up a simple tomato salad using:
- 4 juicy tomatoes
- Sea salt
- Fresh basil, shredded
This is giving me summer garden vibes! 🍅✨
Cooking up a storm
Ready to get started? Preheat your broiler and heat the olive oil in a 9-inch cast iron skillet over medium-high heat. Toss in those chopped potatoes, sprinkle with salt and pepper, and let them sizzle without stirring for about 3 minutes. The key here is to get that beautiful golden brown on the potatoes! Afterward, you can toss them and add the red pepper flakes and onions. Sauté for another few minutes until everything’s fragrant.
Then, add in the zucchini and give it all a quick stir. In a separate bowl, whisk together the eggs, milk, and grated cheeses. Pour this mixture over the veggies in the skillet, stirring gently to let the eggs seep to the bottom. Let it sit for about 4-5 minutes until the edges start to firm up. This is the moment to sprinkle the remaining Parmesan on top and pop it under the broiler for a quick 2 minutes. Just keep an eye on it so it doesn’t burn—nobody wants a crispy frittata unless that’s what you’re going for! 😅
Once it’s ready, slide a rubber spatula around the edges, slice it into wedges, and serve it up!
Pairing and serving your frittata
Now, let’s talk about how to serve this beauty. Pair it with thick slices of peak-season tomatoes drizzled with high-quality olive oil and a sprinkle of sea salt. Add some fresh basil, and you’ve got yourself a summer feast! Honestly, a tomato salad in August is a game-changer. As chef Julius Roberts says, “Just let them do the talking.” 📢
And hey, speaking of good food, what do you usually serve when hosting friends? I’d love to hear your go-to dishes or any hacks you have for entertaining! Let’s swap stories in the comments. And if you need more inspiration, I’m totally down to share some of Jenny’s other amazing recipes too! 🍽️💬
