An egg-based dish, the name frittata is derived from the Italian word "friggere" meaning "fried". Frittata is similar to an omelette, but enhanced with meat, vegetables or cheese. Mostly cooked in an oven-proof skillet on the stove top for few minutes and then finished in the oven. You don’t have to worry about flipping it over. Hearty enough for breakfast and can be served for lunch or dinner.
Slices of zucchini are seasoned with salt and pepper. Then, partially cooked in the skillet with butter. Set aside, while the onion, green chillies and tomato are softened. Beaten eggs and cheese stirred in with the zucchini slices arranged on top. The skillet transferred in a preheated oven at 400 F or 200 C for 15 minutes, until the frittata set and cooked. The moistness from the zucchini slices is what makes this frittata truly delicious.
Eggs are extremely nutritious, an excellent source of protein and essential vitamins. Low in calories, an inexpensive meat substitute, easy to cook and versatile. Moreover, they can be cooked in so many different ways. No wonder they are often referred to as "Eggcellent".
Slices of zucchini are seasoned with salt and pepper. Then, partially cooked in the skillet with butter. Set aside, while the onion, green chillies and tomato are softened. Beaten eggs and cheese stirred in with the zucchini slices arranged on top. The skillet transferred in a preheated oven at 400 F or 200 C for 15 minutes, until the frittata set and cooked. The moistness from the zucchini slices is what makes this frittata truly delicious.
Eggs are extremely nutritious, an excellent source of protein and essential vitamins. Low in calories, an inexpensive meat substitute, easy to cook and versatile. Moreover, they can be cooked in so many different ways. No wonder they are often referred to as "Eggcellent".
Zucchini Frittata
(Serves 4 or 6)
Ingredients:
8 eggs
2 zucchinis (about 650 grams)
1 large onion (chopped, around two cups)
2 long green chillies (finely chopped)
1 large tomato (chopped)
1/2 cup shredded cheese
3 tablespoons + 1/4 cup butter
freshly cracked black pepper
salt
Method:
Wash the zucchinis well and trim the ends. Slice each into rounds, about 1/8-inch. Season with salt and pepper.
On medium flame, heat an oven proof non-stick or ceramic skillet with 3 tablespoons butter. Partially cook the zucchini slices and set them aside.
Preheat oven at 400 F or 200 C.
Heat the balance 1/4 cup butter in the skillet on low flame. Sauté onion, green chillies and tomato with little salt. Simultaneously, beat eggs with cheese, salt and pepper. When vegetables are slightly soft, stir in the eggs and distribute all the ingredients evenly. Arrange zucchini slices on top and transfer skillet into the oven.
Bake for 15 minutes until frittata is puffy and slightly browned.
Slice and serve frittata hot.
Note:
(Serves 4 or 6)
Ingredients:
8 eggs
2 zucchinis (about 650 grams)
1 large onion (chopped, around two cups)
2 long green chillies (finely chopped)
1 large tomato (chopped)
1/2 cup shredded cheese
3 tablespoons + 1/4 cup butter
freshly cracked black pepper
salt
Method:
Wash the zucchinis well and trim the ends. Slice each into rounds, about 1/8-inch. Season with salt and pepper.
On medium flame, heat an oven proof non-stick or ceramic skillet with 3 tablespoons butter. Partially cook the zucchini slices and set them aside.
Preheat oven at 400 F or 200 C.
Heat the balance 1/4 cup butter in the skillet on low flame. Sauté onion, green chillies and tomato with little salt. Simultaneously, beat eggs with cheese, salt and pepper. When vegetables are slightly soft, stir in the eggs and distribute all the ingredients evenly. Arrange zucchini slices on top and transfer skillet into the oven.
Bake for 15 minutes until frittata is puffy and slightly browned.
Slice and serve frittata hot.
Note:
- Do not slice the zucchinis very thin. They will disintegrate quickly and release moisture.
- Zucchinis from our garden were used.
- Sparingly add salt into the eggs. It contains cheese plus vegetables have already been seasoned with salt.
