Smash Em’s Mushroom, Zucchini and Feta Frittata

Smash Em’s Mushroom, Zucchini and Feta Frittata

  • Preparation Time: 5-10 minutes
  • Cooking Time: 30-40 minutes
  • Servings: 6-8
  • Total Time: 45 minutes
Recipe Details and Method

1/2 bag (500 g) Roasted Tomato & Garlic Smash Em’s, cut into 1/4-inch (0.6 cm) slices
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced onion
1 cup (250 mL) thinly sliced zucchini
1 cup (250 mL) thinly sliced mushrooms
1 tsp (5 mL) salt, divided
8 large eggs
1 cup (250 mL) cherry tomatoes, halved
1/2 cup (125 mL) crumbled feta cheese
1 tbsp (15 mL) coarsely chopped fresh basil leaves or parsley

Cut the Smash Em’s into 1/4-inch (0.6 cm) slices and add to them half of the tomato and garlic pieces from the bag. Reserve.

In a 10-inch (25 cm) heavy, nonstick frying pan, heat the oil over medium heat. Add the onions and cook for a minute. Add the zucchini and mushrooms and cook, stirring until the zucchini and mushrooms are tender. Add the potatoes with the tomatoes and garlic from the bag. Sprinkle with 1/2 tsp (2.5 mL) of the salt. Continue cooking, stirring everything together until well mixed.

Heat the oven to 350ºF (175ºC). Beat the eggs with the remaining 1/2 tsp (2.5 mL) salt until well combined and pour over the ingredients in the pan. Give a few stirs to distribute everything evenly. Arrange the cut tomatoes on top and transfer to the oven. Bake for 30-40 minutes until the eggs are firm and set. Remove from the oven and sprinkle with the feta cheese. Serve directly from the pan or turn out if you wish. Sprinkle with the basil just before serving.

Array Photo

About the Chef

Karen Barnaby is an award winning chef, product development consultant, food photographer, cooking teacher, author of four solo and five collaborative cookbooks, and Vancouver Sun Food columnist with a low tolerance for food snobs, whiners, and picky eaters. Karen started cooking in Ottawa 45 years ago and her passion took her to Toronto work at the Rivoli and David Wood Food Shop, then to Vancouver at The Raintree, then The Fish House in Stanley Park. In between, she's made guest chef appearances in Mexico, Japan, China and Hong Kong. When not working, she carves spoons, messes about in the fibre arts, travels and hones her photography skills.

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