Zucchini-Potato Frittata

Despite the heat, turned on the oven today to make this. I'd never successfully made a frittata before, because we never had a pan that was both stovetop- and oven-safe. Just dawned on me that the Dutch oven would work! The tall sides make it difficult to remove the frittata in one piece, but it works just fine to cut it into quarters or thirds and lift the pieces out. The texture of this is lovely.

Zucchini-Potato Frittata

6 eggs
1/4 cup plain Greek yogurt
1 medium zucchini
1 medium-large Yukon gold or white potato (the waxy kind)
Plenty of fresh basil or another herb
salt, pepper
1 tbsp butter

Preheat the oven to 350.

Cube the potato into half-inch cubes. Boil until nearly done; while it's cooking, cut the zucchini into thin half-moons. When the potato is nearly done, add the zucchini and cook one minute longer. Drain the vegetables and reserve.

Beat the eggs with the yogurt, salt, pepper, and basil until smooth (the yogurt will want to be lumpy for a while). Heat the butter in a skillet, Dutch oven or other oven-safe pan over medium heat until it begins to bubble. Add the vegetables and immediately add the egg, mixing with a wooden spoon to make sure the vegetables are evenly distributed. Cook on the stovetop until it's beginning to set, about 30 seconds. Transfer to the oven and cook until the center is just set -- in my Dutch oven, that took about 20 minutes, but it will vary depending on the size of your pan. Cut into wedges and serve either hot or at room temperature.

Serves 2-4.