Zucchini Frittata

Zucchini Frittata Recipe - Vegetarian Italian Dish with Eggs and Goat Cheese

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Zucchini frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the fresh flavors of zucchini, green onions, goat cheese, and basil with fluffy eggs to create a satisfying meal that is perfect for any time of day.

History

Frittatas have been a popular dish in Italian cuisine for centuries. The word "frittata" comes from the Italian verb "friggere," which means "to fry." Traditionally, frittatas are made by frying beaten eggs with various ingredients such as vegetables, meats, and cheeses. Zucchini frittata is a modern twist on this classic dish, incorporating the mild flavor and tender texture of zucchini into the mix.

Ingredients

2 tbsp olive oil
2 medium zucchini, cut into 0.25-inch thick rounds
0.5 cup sliced green onions
1 tsp salt
0.25 tsp crushed red pepper
8 large eggs, lightly beaten with 2 tbsp water
4 oz (113 g) goat cheese, crumbled
0.25 cup packed basil leaves, thinly sliced

How to prepare

Preheat the oven to 350°F (177°C). Heat 1 tbsp of oil in a 12-inch nonstick ovenproof skillet over medium-high heat.
Cook the zucchini for 10 minutes, turning the slices as they brown. Add the green onion, sprinkle with 0.5 tsp of salt and crushed red pepper. Cook for 2 to 4 minutes, until the zucchini is golden and tender. Transfer to a bowl and wipe down the skillet.
Heat the broiler with the rack in the upper level (but not the closest to the heat source).
In a bowl, whisk together the eggs, water, goat cheese, basil, and the remaining 0.5 tsp of salt.
Heat the remaining 1 tbsp of oil in the skillet over medium-high heat. Add the egg mixture and cook for 1.5 minutes to set the bottom.
Spoon the zucchini mixture evenly over the top. Reduce the heat to medium-low, cover, and cook for 5 to 6 minutes until the edge is set and puffed.
Uncover, transfer to the broiler, and broil for 1 to 1.5 minutes, just until the top is set and lightly golden.

Variations

Add cooked bacon or ham for a meatier version of the frittata.
Use different types of cheese such as feta or cheddar for a unique flavor profile.
Mix in other vegetables like bell peppers, mushrooms, or spinach for added texture and nutrition.

Cooking Tips & Tricks

Be sure to cook the zucchini until it is golden and tender to ensure that it is fully cooked and flavorful.

- Whisk the eggs well to incorporate air and create a light and fluffy texture in the frittata.

- Use an ovenproof skillet to easily transfer the frittata from the stovetop to the broiler for a perfectly cooked top.

- Allow the frittata to rest for a few minutes before slicing and serving to allow the flavors to meld together.

Serving Suggestions

Zucchini frittata can be served hot or cold, on its own or with a side salad or crusty bread. It pairs well with fresh fruit or a light soup for a complete meal.

Cooking Techniques

The key to a successful frittata is to cook it low and slow to ensure that the eggs are fully set and the flavors have time to meld together. Be sure to use an ovenproof skillet and finish the frittata under the broiler for a perfectly cooked top.

Ingredient Substitutions

If you don't have zucchini, you can use other summer squash such as yellow squash or pattypan squash. You can also substitute the goat cheese with feta, ricotta, or shredded mozzarella.

Make Ahead Tips

Zucchini frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Garnish the frittata with fresh basil leaves or a sprinkle of grated Parmesan cheese for a beautiful presentation. Serve on a platter with a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Zucchini frittata pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of zucchini frittata contains approximately 250 calories.

Carbohydrates

Each serving of zucchini frittata contains approximately 6 grams of carbohydrates.

Fats

Each serving of zucchini frittata contains approximately 15 grams of fat.

Proteins

Each serving of zucchini frittata contains approximately 12 grams of protein.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium. Eggs are rich in vitamin D, B vitamins, and selenium. Goat cheese provides calcium and phosphorus, while basil adds vitamin K and iron to the dish.

Alergens

This recipe contains eggs and dairy (goat cheese), which may be allergens for some individuals.

Summary

Zucchini frittata is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Zucchini frittata is a versatile and delicious dish that is perfect for any meal of the day. With its fresh flavors and nutritious ingredients, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I had just finished picking some fresh zucchini from my garden. As I was flipping through an old cookbook that belonged to my mother, I stumbled upon a page that caught my eye - Zucchini Frittata.

The recipe seemed simple enough, with just a few key ingredients: zucchini, eggs, cheese, and seasonings. I could already imagine the delicious aroma that would fill my kitchen as the frittata cooked to golden perfection.

I decided to give it a try right then and there. I sliced the zucchini into thin rounds and sautéed them in a hot skillet until they were tender and slightly browned. In a separate bowl, I whisked together some eggs, grated cheese, salt, and pepper. I poured the egg mixture over the zucchini in the skillet and let it cook until the edges started to set.

As I carefully flipped the frittata over to cook the other side, I couldn't help but think back to all the times I had watched my own grandmother cook in her kitchen. She was a master in the art of cooking, and I had learned so much from her over the years.

One of my fondest memories was the summer I spent with her in Italy. She taught me how to make homemade pasta from scratch, and we spent hours in the kitchen together, laughing and sharing stories as we cooked. It was during that time that I truly fell in love with the art of cooking.

As the frittata finished cooking, I sprinkled some fresh herbs over the top and slid it onto a plate. The smell was intoxicating, and I couldn't wait to take my first bite. The flavors danced on my tongue - the savory zucchini, the creamy cheese, the fluffy eggs. It was a perfect combination of textures and tastes, and I knew I had found a new favorite recipe.

Since that day, I have made Zucchini Frittata countless times. I have shared the recipe with friends and family, and it has become a staple in my kitchen. Each time I make it, I think back to that warm summer day when I first discovered the recipe and how it has brought me so much joy and satisfaction.

I am grateful for all the recipes and cooking tips that have been passed down to me over the years. From my mother's old cookbook to my grandmother's kitchen wisdom, each one has played a part in shaping me into the cook I am today. And I will continue to cherish these recipes and pass them on to future generations, so that the art of cooking may live on for years to come.