Zucchini & Caramelized Onion Frittata with Feta

(This post was written before the preceding Taste & Create post, but I had to get that one posted for a deadline—although my husband is home now, the last few days he was gone were not pleasant, which is what this entry refers to).

It turns out the key to making dinner is being awake in the afternoon.

Who knew?

I feel like one of those mothers of newborns who is advised to get sleep at all possible times. Which has meant hefty afternoon naps.

At first this was panic inducing. And then I had this eureka moment—hey Laura you don’t live in the country anymore, you can order pizza!

Which I did. And it was good.

But this has meant that I have been cooking nicer lunches—after all I am awake then. I have been obsessed with feta cheese lately, thanks to all those great salads. So when I saw the zucchini and brown rice frittata in my Moosewood Restaurant New Classics, I was instantly sold. Especially since the markets are overflowing with zucchini right now. I made some changes, mostly induced by what I have around. It was wonderful.

This frittata is my submission for the Eat Healthy-Protein Rich blogging event, hosted by the Art Of Cooking Indian Food. This is a great vegetarian dish that pretty much covers the main food groups, although I do like it paired with an additional fiber-rich veggie, like the string beans pictured here or a simple salad of greens. The eggs and cheese pack a protein wallop, while the brown rice adds whole grains.

Zucchini & Caramelized Onion Frittata with Feta

Adapted from Moosewood Restaurant’s New Classics

Ingredients

I cup thinly sliced red onion
1 T olive oil (perhaps more if not using a nonstick pan)
1 ½ cups thinly sliced zucchini rounds, cut in half if big
¾ cup cooked brown rice (I used a short grain)
¾ t dried Turkish oregano (could also use dill)
4 eggs
Juice of one half lemon (that is juicy—use whole lemon if dry)
Salt and pepper to taste
2 T shredded Asiago or Parmesan cheese
½ cup crumbled Feta (I used French Feta)

In a 10 inch sauté pan, preferably nonstick and oven proof, heat the oil and sauté the onions on medium heat until caramelizing, around 10 minutes. Sprinkle some salt over the onions at the outset, which will encourage browning. Add the zucchini and continue to cook for another 5 minutes, until the zucchini begins to brown also. Sprinkle some salt over the zucchini as well. Add the lemon juice and oregano and cook briefly. Scrape this mixture into a large bowl and wipe out your skillet.

In a separate bowl, whisk the eggs and then add the feta cheese. Pour this mixture into the onion/zucchini mix, and mix it all together. In the meantime, heat your skillet with a small amount of oil on medium high heat. Pour the egg mixture into the skillet and turn the heat down to medium low. Sprinkle the top of the frittata with the shredded Asiago or Parm. Let it cook, without stirring, for about 5 minutes, until the edges are firm and pulling away from the pan. The frittata should be mostly cooked with the top still wet. Place the frittata under the broiler and cook another 3-5 minutes, until the top is firm and the cheese is lightly browned.

Slide the frittata onto a large plate. Slice and serve warm.