Zucchini Frittata
I was looking for a simple recipe for zucchini frittata for our Sunday night supper and this one by Jenn Segal popped up at the top of my search. It is quick and easy to prepare, just give yourself about 35-40 minutes including cooking time.
Zucchini Frittata
The recipe is gluten free but contains dairy. It is the most delicious, moist frittata I have eaten, and it is very simple. The key to its moisture and delicate texture is using heavy cream and plenty of cheese in the egg mix and baking it in a moderate oven.
Kitchen tools needed
A box grater or a food processor
A sharp knife
An 8- or 10-inch oven proof, non-stick sauté pan
A nut bag or kitchen paper for squeezing the water out of the zucchini
Ingredients for 4 servings
2 small zucchini or one large (small zucchini contain less water)
1 small onion or 1-2 shallots (finely chopped)
2 Tbsp unsalted butter (I used salted butter and it was fine)
6 large eggs - beaten
¼ cup of heavy cream (I used Meander Valley Double Cream from Tasmania - sublime)
1 cup of grated cheddar cheese (I used goat’s gouda which worked very well)
Salt and black pepper to taste
Method
Set oven at 325 F / 160 C
Grate the zucchini and place on a wad of kitchen paper, squeeze as much liquid out of the zucchini as you can. If you have a nut milk bag, you can squeeze the water out very efficiently.
Chop the onion finely.
Melt the butter in the pan and add the finely chopped onion with about half a teaspoon of salt, lower the heat and cover and let the onion soften for about 5-7 minutes.
Add the grated zucchini and mix well with the onion, continue cooking for another 3-4 minutes until zucchini is soft and all moisture has evaporated.
While vegetables are cooking add the cream and cheese to the beaten eggs, add salt and pepper to taste.
Now add the cooked vegetables to your egg mixture and pour back into the same pan, no need to wash it.
Place the pan in the preheated oven and bake until set, 20-23 minutes.
Be careful when you remove from oven - don’t forget to use your oven gloves when touching the handle.
Serve with a big green salad and try not to eat 2 servings in one go… (I didn’t succeed), if you have any leftovers you can put in the fridge or freezer and reheat.
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