Name: Fennel, Zucchini, Corn & Feta Frittata with Kale-Tomato Pine Nut Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 18 eggs; 3 fennel bulbs; 1 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 1 ½ bunches kale; 1 ½ lemons; ¾ cup pine nuts; 3 medium zucchini squash; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; parsley flakes; salt

Fennel, Zucchini, Corn & Feta Frittata with Kale-Tomato Pine Nut SaladFennel, Zucchini, Corn & Feta Frittata with Kale-Tomato Pine Nut Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

18 eggs

3 fennel bulbs

1 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

1 ½ bunches kale

1 ½ lemons

¾ cup pine nuts

3 medium zucchini squash

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

parsley flakes

salt

Instructions

Wash and dry the fresh produce.

Juice lemons into a large bowl. Add mayo, Dijon, honey, salt, and pepper, then whisk to combine the dressing. Set aside.

Trim off root end and stalks of the fennel, leaving only the white bulb. Halve fennel bulb lengthwise, then slice crosswise into thin half-moons. Place in another large bowl.

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, trim and quarter zucchini lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the fennel.

Once the skillet is hot, add oil and swirl to coat the bottom. Add fennel, zucchini, corn, and salt; cook, stirring occasionally, until veggies are tender but not browned, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, crack eggs into the reserved bowl. Add half of the feta (reserving the rest for the salad) and spices, then whisk to combine. Set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the veggies are tender, pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until top of the frittata is just set, 3-4 minutes. Remove from oven.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Halve grape tomatoes. Add to the bowl, along with reserved feta and pine nuts, then toss to combine the salad.

Cut frittata into wedges and divide between plates. Serve with salad on the side and enjoy!

Open this recipe in Flambette