A very versatile recipe. Frittatas are perfect for a Sunday brunch, a lunch with a salad or a quick answer to “what’s for dinner?”. Any frittata leftovers? What about a sandwich the next day?
Yield: 4 servings
Time: 40 minutes
Ingredients:
- 3 Tbsp extra virgin olive oil
- 1 lb (450 g) zucchini, thinly sliced
- 2 garlic cloves, finely minced
- 6 eggs
- 1/2 cup (100 g) soft goat or good quality feta cheese, crumbled
- 1/2 cup (25 g) flat-leaf parsley, finely chopped
- salt and freshly ground pepper to taste
- grated Parmesan (optional)
Preparation:
Preheat oven at 375° F/190° C.
Heat 2 tablespoons olive oil in an ovenproof nonstick skillet over medium-high heat. Add zucchini slices and cook until slices start to brown lightly on the edges, about 5 minutes. Do it in batches, if necessary. Stir in the garlic and cook for another minute. Season with salt and pepper.
Beat the eggs in a large bowl. Add goat or feta cheese. Stir in the zucchini and parsley. Adjust seasoning, if needed.
Wipe off the skillet used for the zucchini with paper towels. Add the remaining 1 tablespoon olive oil and swirl it around to cover the bottom of the skillet. Heat it over medium-high. Pour in the egg/zucchini mix. Distribute zucchini slices around the pan evenly with a fork. After about 5 minutes remove the skillet from the heat and place it in the oven. Bake frittata for 30-40 minutes or until it is set and has brown speckles on top and edges. Take it out of the oven. Slide it on a serving plate and let it cool for about 15 minutes before slicing it into wedges. Sprinkle with Parmesan if you like.
