- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 12
- eggs
- 1
- zucchini, grated
- 1/2 cup
- oil-packed sun-dried tomatoes, drained and coarsely chopped
- 100 g
- 4 cups
- arugula
- 100 g
- 1/4 cup
- Parmesan shavings
- 30 g
- 2 tsp
- olive oil
- 10 mL
- 1
- lemon, zest finely grated
Directions
Step 1
With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.
Step 2
In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.
Step 3
Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.
Step 4
Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
Step 5
Cut the frittata into wedges. Serve with the arugula salad.
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