Description
A delicious and healthy zucchini frittata, perfect for a vegetarian meal.
Ingredients
Scale
- 2 cups small diced zucchini pieces (300g), fresh
- 1 tablespoon olive oil (15ml), extra virgin
- 11/2 teaspoon Italian Herb Blend (1g), your preferred blend
- 11/2 teaspoon Spike Seasoning (1g), or all-purpose seasoning
- 8 eggs, well beaten
- 1/2 cup grated Mozzarella (60g), fresh or packaged
- 1/2 cup crumbled Feta cheese (75g), or Swiss cheese as a substitute
- 2 tablespoons coarse grated Parmesan cheese (15g)
- 1/4 cup coarse grated Parmesan cheese (25g)
- Salt to taste
- Fresh ground pepper to taste
- Sour cream for serving, optional
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
Instructions
- Cook Zucchini First: Start by heating a skillet over medium heat and adding the zucchini. Sauté until it is nicely browned and any moisture has cooked off, which brings out that rich flavor. Watch it closely to avoid burning; you want it golden, not mushy!
- Whisk Eggs Together: In a bowl, whisk the eggs until they are combined and slightly frothy. This should take about a minute. The frothiness helps get air into the eggs, ensuring a fluffier frittata. Do not forget to add a pinch of salt and pepper for flavor!
- Mix Everything Together: Pour the egg mixture over the zucchini in the skillet, ensuring everything is evenly coated. Keep the heat at medium-low so it cooks through gradually. Stay attentive to avoid any sticking or burning on the bottom.
- Cover and Cook: Cover the skillet with a lid and let it cook for about 10 to 15 minutes. This keeps the moisture in and gives you a soft texture. If you peek and see the edges setting but the center is still runny, it is okay; just be patient!
- Broil for Finish: Transfer the skillet under the broiler for a few minutes to give it that beautiful golden top. Keep an eye on it; broilers can be sneaky! Remove it when it looks enticingly browned but avoid leaving it too long to prevent burning.
- Let it Rest: After broiling, let the frittata rest for a few minutes before slicing. It may feel a tad puffy, but that is normal. Letting it settle helps with serving and keeps it from being too watery, so do not skip this step.
Notes
- Storage Tips: Keep in the fridge for at least a week; can be reheated in the microwave.
- Expert Tips: If zucchini seems watery, salting it beforehand and letting it sit for 10 minutes can help draw out excess moisture.
- When broiling the frittata, keep a close eye on it, adjusting the distance from the heat to avoid burning the top before the center is set.
- If you notice the frittata is puffing up but remains raw inside, reduce the heat and consider covering the pan to ensure even cooking.
- For the best flavor, cook zucchini until it is well-browned, which usually takes around 5 to 7 minutes over medium heat.
- When adding seasoning to the zucchini, sprinkle a1/2 teaspoon of your favorite herb blend to enhance its taste without overwhelming the dish.
Nutrition
- Serving Size: 1 slice
- Calories: 199
- Sugar: 2g
- Sodium: 651mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 269mg