Zucchini Frittata -- My Wife Can Cook

Zucchini Frittata

This is a good weeknight or quick brunch recipe that is taken partly from Giada de Laurentis’s asparagus frittata and partly from a zucchini frittata recipe of my grandmother’s.  We make this frequently during the summer when we have fresh vegetables and herbs from the garden–I think other vegetables would work also (asparagus, peppers, etc.).

Zucchini Frittata

1 small zucchini thinly sliced
1 shallot (or leek, or onion)
1 roma tomato
1/2 Tablespoon olive oil
1/2 Tablespoon butter
6 eggs
1 Tablespoon half and half or heavy cream
salt
pepper
fresh parsley
fresh rosemary
fontina cheese, maybe 1/4 cup small cubes

Heat nonstick pan.  Add olive oil and butter.  Saute zucchini and shallot 3-4 minutes.  While cooking, whisk eggs.  Add cream, salt, pepper, parley, and rosemary and whisk.  Add tomato and saute for an additional 2 minutes.  Turn down heat, turn on broiler.  Add eggs and dot the top with cheese.  Cook until set, about 5 minutes (make sure egg isn’t boiling).  Stick under broiler for about 4 minutes (check and rotate pan if necessary depending on the strength of your broiler).  Let cool in pan for 2-3 minutes.  Run rubber spatula around the eggs and slide onto plate.  Let cool slightly so that cheese doesn’t all ooze out.

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3 Responses to “Zucchini Frittata”

  1. Amber McG says:

    Sean and I made this for a brunch yesterday. It was fantastic, and perfect for summer. Thanks for the recipe! Keep ‘em coming!

  2. Greg says:

    Great, glad you enjoyed! Yes, our ability to get up recipes every week seems to be inversely related to the craziness created by the kids, but we’ll do our best to keep stuff coming.

  3. [...] you enjoy as much as we did. And if you have any leftover zucchini as we did you can always fix some zucchini frittata for breakfast! Share and [...]