Frittata are a wonderful way to use up delicious leftovers. When using fish as an ingredient, it’s important to keep the other ingredients mild so you don’t drown out the fish. And skip the cheese when using fish!
- 6–8 oz previously cooked fish at room temp, crumbled with bones and skin removed
- 1 previously cooked Yukon Gold potato, diced
- 1 clove garlic, diced
- ½ red onion, diced
- 2 (unpeeled) zucchini, diced
- 5 or 10 small tomatoes, rough chopped
- 5–10 sprigs of parsley, stems removed and rough chopped
- 6 fresh eggs
- Olive oil
- Kosher salt
- Black pepper
- Heat oven to 350℉.
- In a medium bowl, add the fish, potato, garlic, onion, zucchini, tomatoes and parsley. Add 1 tbsp of olive oil and mix. Taste the mixture and season with salt and pepper. (Many of the ingredients will still be raw but this is your chance to season with additional salt and pepper.
- Add the 6 eggs. Stir well to combine.
- Using a 8-inch non stick skillet, add 2 tbsp of olive oil and heat over a medium-low heat until the olive oil begins to simmer.
- Add the prepared mixture. It should sizzle a little when added. Gently stir as needed to evenly distribute all the ingredients.
- Cook until the edge of the frittata begins to firm and you can cleanly run a spatula around the edge.
- Transfer to the oven and let it cook until the frittata is firm throughout. Remembering that the pan in the oven is hot and using an oven mitt, jiggle the pan to taste that center is firm.
- Remove the pan back the stove and let cool.
- Remove to a serving plate. Cut into wedges and serve at room temperature or cold.
- 8 inch non-stick skillet