Monday, July 2, 2012

Zucchini frittata with herbs and feta

  • Pin It

When the zucchini plants take over the summer garden, cooks must get creative.

If you're looking for a zucchini recipe that uses up a lot of zucchini all at once, this is it. It's also a light lunch, a delicious breakfast, a quick dinner, and a healthy snack.

If you don't like zucchini (hello, husband), you will not like this. If you like zucchini, it will become your new best friend.

Note: This is not so different from a traditional Persian kuku, a vegetable-heavy omelette or frittata. Zucchini is just one possible option for kuku; there are many other variations using eggplant, spinach and green herbs.

print recipe
Zucchini frittata with herbs and feta
This omelette with zucchini and green herbs is a great way to use up an abundance of garden zucchini. Serve it with very cold white wine for a refreshing summer lunch.
  • 4 eggs
  • 1 cup mixed fresh herbs, chopped finely (basil, parsley, mint, chives, cilantro, dill, etc.)
  • salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 2 cups zucchini, shredded or grated
  • 1/2 cup feta cheese, crumbled
Preheat the broiler. Put a large ovenproof nonstick skillet on the stove over medium heat.Crack the eggs into a medium-sized bowl and beat with a fork. Add the chopped herbs, a good pinch of salt, and a generous amount of freshly ground pepper.Add the olive oil to the skillet and swirl to coat the bottom of the pan. Add the zucchini and cook about 5 minutes, until the zucchini is wilted and most of the water has evaporated. Add the egg mixture and cook about 5 minutes more, lifting up the edges of the frittata with a spatula and tilting the pan to let the uncooked egg run underneath.When the frittata is mostly set but still wet on top, scatter the feta cheese over the top of the frittata and stick the pan under the broiler. Check after 2 minutes; it will probably take 3 minutes for the top of the frittata to brown and for the cheese to melt. Remove the pan from the oven and slide the frittata out onto a cutting board. You may need to slide the spatula under the bottom of the frittata to loosen it from the pan before turning it out.Let the frittata rest at least 10 minutes before cutting into wedges. Serve hot or at room temperature.
Prep time: Cook time: Total time: Yield: 4-6 servings

No comments:

Post a Comment