WHB - Zucchini Frittata

Filed in archive Food Blogosphere , From Garden to Table , Recipes on June 28, 2008

Our second organic CSA Basket arrived two days early this week. Can you guess what was inside?

Yes, you guessed it, more zucchini! Three different varieties this time - pale green, dark green and a beautiful variety with yellow and dark green stripes.

I'm finding that this is an very versatile vegetable.
In the last seven days I've made a tangy and creamy Zucchini, Goat's Cheese and Lemon Pasta, a stack of spicy, curry infused Zucchini Pancakes, cheesy Zucchini Risotto, the zesty and refreshing Grated Zucchini Salad that that I posted last week and a light, Italian Zucchini Frittata.



Weekend Herb Blogging is back in the hands of it's creator, Kalyn from Kalyn's Kitchen this week. This frittata is another one in my recipe repertoire that I especially love in the summer, when I can cook it in the morning and eat it cold or at room temperature with a green salad for lunch.
It is a cinch to make!




Zucchini Frittata
6 small servings or 2-4 main course servings

2 tablespoons extra virgin olive oil
1 pound zucchini, diced
6 large eggs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
freshly ground black pepper

Whisk the eggs in a large bowl, then whisk in the cheese and half the salt and some freshly ground pepper. Set aside.
Pre-heat the broiler.
Heat 1 tablespoon of the olive oil in a 9-inch oven-proof nonstick skillet on medium heat.
Add the zucchini pieces and stir so that the zucchini is well coated with the oil.
Season with half the salt and cover the pan. Cook until the zucchini is tender and has started to turn a light golden brown.
Add the remaining tablespoon of oil and stir through. Lightly mash about half the zucchini pieces with the back of a spoon.
Pour the eggs and cheese over the zucchini and shake the pan so they are evenly distributed.
Cook without stirring until the bottom is set and only the top 1/4 of the eggs are still liquid.
Place the pan in the oven, about 5 inches from the broiler, and cook until the top is set and puffy, about 1 or 2 minutes. Don't overcook!
Turn the frittata out onto a serving dish.
Serve hot or cold.

One Note: Chopped, fresh basil or thyme -about a teaspoon - can be added for extra flavor.