ZUCCHINI ARUGULA POTATO FRITTATA



Arugula is not only for salads, it enhances many dishes 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.

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

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, addchopped 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. Place the omelet back into the skillet and cook for another 3-4 minutes.

Slice wedges and serve warm or cold.

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

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