Zucchini-Tomato Frittata

Zucchini-Tomato Frittata Recipe - Vegetarian Italian Dish

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

Vegetarian diet

Introduction

Zucchini-Tomato Frittata is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. This frittata is packed with fresh vegetables and eggs, making it a healthy and satisfying meal option.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are similar to omelettes but are typically thicker and cooked in the oven. The combination of eggs, vegetables, and cheese in a frittata is a classic and versatile dish that can be customized with a variety of ingredients.

Ingredients

8 eggs, beaten
0.25 cup grated parmesan cheese
0.5 tsp salt
0.25 tsp ground black pepper
2 tbsp minced chives or green onion
2 tbsp extra-virgin olive oil
2 zucchini, thinly sliced
0.5 cup thinly sliced vidalia onion
1 medium tomato, peeled and chopped
1 garlic clove, minced

How to prepare

Preheat the oven to 350°F (177°C).
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper, and chives. Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tbsp of oil over medium heat.
Cook half of the zucchini slices until tender, about 3 minutes, then transfer them to a small bowl.
Repeat with the remaining zucchini and set aside.
Add the remaining tablespoon of oil to the skillet and cook the onions, tomato, and garlic for 5 minutes, or until the onions are tender.
Return the zucchini to the skillet, evenly distributing it.
Add the egg mixture and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices, and serve.

Variations

Add cooked bacon or sausage for a meatier frittata.
Use different vegetables such as bell peppers, mushrooms, or spinach.
Experiment with different cheeses such as cheddar, feta, or mozzarella.

Cooking Tips & Tricks

Be sure to thinly slice the zucchini and onions to ensure they cook evenly in the frittata.

- Use a non-stick skillet to prevent the frittata from sticking to the pan.

- Be careful not to overcook the frittata in the oven, as it can become dry and rubbery.

- Feel free to add additional vegetables or herbs to customize the frittata to your liking.

Serving Suggestions

Zucchini-Tomato Frittata can be served hot or cold and pairs well with a side salad or fresh fruit. It is also delicious with a dollop of sour cream or salsa on top.

Cooking Techniques

The key to a successful frittata is to cook it low and slow. Be patient and allow the eggs to set gradually without burning the bottom of the frittata.

Ingredient Substitutions

If you don't have zucchini, you can use yellow squash or eggplant instead. You can also substitute the Parmesan cheese with another type of cheese such as feta or goat cheese.

Make Ahead Tips

Zucchini-Tomato 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 herbs such as parsley or basil for a pop of color and flavor. You can also sprinkle extra cheese on top before serving.

Pairing Recommendations

Zucchini-Tomato Frittata pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. It also goes well with a cup of hot tea or coffee.

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-Tomato Frittata contains approximately 200 calories.

Carbohydrates

Each serving of Zucchini-Tomato Frittata contains approximately 5 grams of carbohydrates.

Fats

Each serving of Zucchini-Tomato Frittata contains approximately 12 grams of fat.

Proteins

Each serving of Zucchini-Tomato Frittata contains approximately 12 grams of protein.

Vitamins and minerals

Zucchini-Tomato Frittata is a good source of vitamin A, vitamin C, and calcium.

Alergens

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

Summary

Zucchini-Tomato Frittata is a nutritious and balanced meal option that is rich in protein, vitamins, and minerals. It is a great way to incorporate vegetables into your diet while enjoying a delicious and satisfying dish.

Summary

Zucchini-Tomato Frittata is a versatile and delicious dish that is perfect for any meal of the day. Packed with fresh vegetables, eggs, and cheese, this frittata is a healthy and satisfying option that is sure to please your taste buds. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Zucchini-Tomato Frittata. It was a warm summer day, and I had just come back from the farmer's market with a basket full of fresh zucchini and ripe tomatoes. As I unpacked my haul, I couldn't help but feel inspired to create something new and delicious with these seasonal ingredients.

I had always been drawn to the simplicity and versatility of frittatas. They were a staple in my kitchen, perfect for breakfast, brunch, or even a light dinner. So, it was only natural that I decided to experiment with a new twist on this classic dish.

As I chopped up the zucchini and tomatoes, I couldn't help but think back to all the recipes and cooking techniques I had learned over the years. I had always been a curious cook, eager to try new flavors and combinations. And it was this curiosity that had led me to discover some of my favorite recipes, like this one for Zucchini-Tomato Frittata.

I remembered the first time I had tasted a frittata. It was at a small café in Italy, where I had spent a summer studying abroad. The flavors were simple yet vibrant, the eggs light and fluffy, the vegetables perfectly cooked. I had fallen in love with the dish instantly and had made it my mission to recreate it at home.

Over the years, I had experimented with countless variations of frittatas – with asparagus, mushrooms, peppers, and even leftover roasted vegetables. Each time, I had learned something new about the art of frittata-making – the importance of a well-seasoned skillet, the proper technique for whisking the eggs, the perfect balance of ingredients.

But this recipe for Zucchini-Tomato Frittata was something special. It combined the sweetness of the tomatoes with the earthiness of the zucchini, the sharpness of the onions with the richness of the eggs. It was a symphony of flavors, a celebration of summer produce.

As I sautéed the vegetables in a hot skillet, I could already smell the familiar aroma of garlic and herbs wafting through the air. I added the beaten eggs and watched as they began to set around the edges, the vegetables peeking through like colorful jewels. I sprinkled some grated Parmesan cheese on top and popped the skillet into the oven to finish cooking.

When the frittata emerged golden and puffed, I knew I had created something truly special. The colors were vibrant, the flavors bold and bright. I couldn't wait to dig in and savor each bite.

As I sat down to enjoy my creation, I couldn't help but feel a sense of gratitude for all the people and places that had inspired me along the way. From my grandmother, who had taught me the importance of using fresh, seasonal ingredients, to that small café in Italy, where I had first fallen in love with frittatas – each experience had shaped me into the cook I was today.

And as I savored each mouthful of the Zucchini-Tomato Frittata, I knew that this recipe would become a new favorite in my repertoire. It was a dish that celebrated the flavors of summer, the joy of cooking, and the memories of a lifetime spent exploring the world through food. And for that, I was truly grateful.