Saturday, June 12, 2010

Zucchini Frittata (From FamilyFun Magazine)

My awesome friend Melissa gave me 3 zucchinis from her garden (*thank you*) for this recipe since for some odd reason, our local walmart had NONE!  I was excited because they were SO fresh and that is always YUMMY!  

Since it was Saturday and the baby needed to be fed right when I needed to make dinner (isn't that SO how it goes?) - I asked my sweet hubby if he would make dinner and he said he would and took on the challenge of zucchini frittata!  It was SO delicious and I was SO impressed!  Like a crust less quiche -- Mmmmmm!   He's a keeper *smiles*

Here is the recipe for you to try out!  ENJOY!


2 to 3 small zucchini
6 eggs
8-10 large basil leaves, chopped or torn
2 tablespoons fresh parsley
3/4 cup freshly grated parmesan
salt and pepper
3 slices bacon (we used turkey bacon)
1 small, ripe tomato, seeded and diced
4 scallions, chopped (we used green onions)
1 tablespoon butter


1. Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium size mixing bowl.  Lightly salt the zucchini and toss it gently to season it evenly.  Let it sit for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.

2.  In a large mixing bowl, whisk the eggs until they are evenly blended.  Whisk in the basil, parsley, about 1/2 the parmesan, 1/4 teaspoon of salt and 1/8th teaspoon of pepper.  Set the mixture aside.

3.  Heat a 10-inch ovenproof non-stick skillet on the stove top.  Add the bacon and cook it over medium heat until crisp, about 6 minutes.  Transfer the bacon to a paper towel lined plate.  Spoon all but 1 tablespoon of the bacon fat out of the pan.  Heat the broiler.

4.  Add the grated zucchini to the skillet and saute it over high heat for 3 minutes, stirring occasionally.  While the zucchini is cooking, chop or crumble the bacon into small pieces, add it to the egg mixture.

5.  Add the diced tomato and scallions to the skillet and saute the vegetables until they are soft, not mushy (about 2-3 minutes).  Add the butter to the skillet in pieces and stir it into the vegetables.  Use a fork to loosely arrange the vegetables in an even layer in the pan.

6.  Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface.  Do not stir the mixture.  Instead, gently shake the pan to help settle the egg.  Cook the frittata over medium heat for 4 minutes without disturbing it.

7.  Sprinkle the remaining cheese evenly over the top of the frittata.  Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.

8.  Remove the pa from the oven and poke a fork in the center of the frittata to see if it's done.  We covered the hot handle with a heat resistant silicone sleeve, but you can also use an oven mitt -- place it over the skillet handle while the pan is out of the broiler to remind you that it's hot.  If you see liquid egg around the fork, place the pan back under the broiler for another 45-60 seconds.  When the frittata is done, transfer the pan to a cooling rack.

9.  Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it.  Once it's free, gently lift the frittata with the spatula, tilt the pan and slide it onto a large serving plate.  Let it cool at least 5 more minutes, then slice it into wedges and serve.  Makes 6-8 servings.

No comments: