POTATO & GRUYERE FRITTATA - YUM

One thing we have noticed since arriving in New York, is brunch is a big deal. On the weekend people don't just go out to breakfast, they brunch. Brunch is an elaborate affair and one of the best deals in the city as far as eating out is concerned. Most restaurants offer some sort of special including your choice of a variety of egg dishes, pancakes, etc. with a coffee and orange juice and a couple cocktails for a fairly low price. People can be seen brunching way past the morning hours, still sipping mimosas as the sun sets over the Hudson River.

Some friends from work have begun making PureOlogy brunch a regular thing. About once a month the small crew of us switch off hosting at his/or her apartment. At the first brunch I attempted a zucchini frittata. It was okay. It was all eaten however, its simplicity left me craving something more elaborate. Something to spice it up. I was aiming for rave reviews. By my third frittata, I think I have found a winning combo. Here is the recipe. Serves 6-8 and goes well with bacon.

3 Tbs. Butter
6 Small Red Potatoes, sliced 1/8" thick rounds
1 Small Zucchini, sliced 1/8" thick rounds
8 Scallions, thinly sliced green and white parts
6 Eggs
3 Tbs. Half & Half
3 Oz. Gruyere Cheese shredded
1 Tbs. finely chopped parsley
Salt and pepper to taste

In an 8 inch pan over medium heat melt 1 Tbs. of butter. Add potatoes and cover, flipping occasionally until brown (about 5 minutes). Add zucchini. Cook all until browning. Put aside in a bowl. In same pan add scallions salt and pepper and grill until soft.

In another bowl whisk together eggs, half and half, stir in cheese, parsley, potatoes, scallions, and zucchini.

In the pan melt remainder of butter. Pour mixture and cook covered until eggs begin to set (about 4 minutes). Lift with spatula gently to allow the uncooked eggs to move to the bottom of the pan to cook. Cover and cook until completely set. Slice into wedges. Serve with tomato bruchetta. Bon appetite.