This frittata is packed full of vegetables and isn't too eggy, which is quite nice. It is a bit watery because of the zucchini and tomatoes, but that isn't really a problem, just something to be aware of. The recipe below includes a couple tweaks that should help fix that. Also, the cheese topping is really tasty, but was a bit much for me - I'll probably cut down on the amount next time.
Summer vegetable frittata
Adapted from Gourmet Today
Serves 6
6 large eggs
6 large fresh basil leaves, chopped
1 tbs chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 slices bacon, cut crosswise into 1/4-inch slices
1 pound zucchini, halved lengthwise and cut into 1/4-inch-thick slices (the zucchini I had was gigantic, so I quartered it before slicing)
1/2 pound tomatoes, seeds removed and flesh chopped
1/2 cup chopped onion
1 cup finely grated Parmagiano-Reggiano cheese (as I mentioned above, I thought this was too much - I would probably only use 3/4 cup or so next time)
Put tomatoes in a colander to drain until they are needed. Preheat broiler. In a medium bowl, whisk together eggs, herbs, salt, and pepper.
Cook bacon slices in a 12-inch ovenproof nonstick skillet over moderate heat until fat is rendered and they just begin to crisp. Add onion and saute for 1 minute. Add zucchini and cook, stirring occasionally, until zucchini is just tender, about 8 minutes. Add tomatoes and saute for 1 minute.
Pour egg mixture into skillet. As it begins to cook, use a rubber spatula to lift the cooked egg up from the edges, and let raw egg flow underneath. Cook until edges are set, about 2-3 minutes. The top and center will still be very loose at this point.
Sprinkle cheese evenly over the top, and broil about 6 inches from heat until the frittata is set, slightly puffed, and the top is golden, about 2-4 minutes.
Cool frittata for 5 minutes, and then loosen edges with a spatula and slide onto a plate. (Note: I didn't try transferring mine to a plate, but I'd guess that it would've needed to cool to room temperature before that would have been possible. Because it was so packed with vegetables, it didn't full set together until it was cooled). Cut into wedges and serve warm or at room temperature. Leftovers should be fine stored in the fridge for a day or two.
I made this with the following changes:
ReplyDeleteSauteed onions and potatoes first in olive oil until potatoes were tender-about 1 potato and 1/4 cup chopped vidalia onion.
Drained out most of the oil-maybe should have left more, end product stuck a bit to the pan.
Threw in the zucchini and sauteed a few minutes until tender then added the tomatoes.
I didn't read the directions right the first time and put ~1/4 cup parmesan into the egg/herb mixture. It turned out ok.
I then cooked as described but sprinkled a handful of mozzarella on the top before broiling since I used all my parmesan inside the egg mixture.
I let cool in the pan, removed from pan and covered in the fridge for a few hours. I served it later after warming in the oven.
This was a great vegetarian/gluten free option for dinner. Thanks Ranjani!
I LOVE making frittatas but don't do it as much as I used to. If you're ever trying to make bite-size to-go type breakfast food, you can pour the egg mixture into muffin pans and bake them in the oven! Zucchini (with feta!) frittata is my favorite. Sometimes I shred veggies to sneak even more in. I really need to get a skillet that I can put in the oven. Mine have plastic handles and I curse them every time I make eggs!
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