A frittata is an Italian egg dish that could be described as a cross between an omelette and a quiche. It consists of beaten eggs that are combined with various ingredients, usually herbs and vegetables, then fried or baked. Frittatas come out quite nicely in the Sun Oven. You’ll need a 9 inch cast iron frying pan and a lid, preferably glass, that fits snuggly on it.

Frittata with Zucchini, Leek, and Potato

1 tablespoon olive oil plus 1 teaspoon oil

1 medium zucchini squash, thinly sliced

1 leek, pale green and white parts only, thinly sliced

1 small potato, sliced paper thin

6 eggs

1 teaspoon milk

1/2 cup freshly grated parmesan cheese



Set the Sun Oven out to preheat

Sauté the leeks and zucchini in 1 tablespoon olive oil in a 9 inch cast iron frying pan with the olive oil until they soften slightly, about 5 minutes. This can be done in the Sun Oven by preheating the frying pan along with the Sun Oven. By the time you’re done cutting up the vegetables it should be hot enough to sauté. Be careful not to let the vegetables burn, they will soften quickly. Remove the vegetables from the heat and cool in a separate bowl. Wipe the frying pan clean, coat with the remaining teaspoon olive oil, and line it with the potato slices.

In a large bowl beat the eggs with the milk. Beat in the parmesan cheese, salt, and pepper. Mix in the cooled vegetables and pour the egg mixture into the potato lined frying pan. Cover with a glass lid and place in the Sun Oven. Bake for approx. 45 minutes.

Serves 2 as a main course or 4 as a side dish or appetizer.

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