Zucchini Frittata

This is one of my all-time favorite  frittata recipes. I have made this dozens of times and it always tastes great. This recipe comes from the very first cookbook I ever bought called, Reader’s Digest Great Recipes for Good Health, published in 1988 back when low-fat cooking was all the rage. Given the new information that eggs don’t actually raise your cholesterol I now use the entire egg along with full fat dairy. For more on that subject check out Eat the Yolks by Liz Wolfe.

Zucchini Frittata (adapted from Reader’s Digest Great Recipes for Good Health)
1 tablespoon of olive oil
6 green onions, including tops, chopped fine
2 clove garlic, minced
1 medium-sized zucchini or 2 small (about 1/2 pound), halved lengthwise and cut into 1/4 inch slices
1 can (1 pound) low-sodium tomatoes, drained and chopped (I use a 14.5 ounce can of petite dice tomatoes, drained)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
4-5 large eggs (original recipe called for 3 egg whites and 1 whole egg)
1 cup shredded (preferably grass-fed and raw) mozzarella cheese (about 4 ounce)
Parsley for garnish

1) Preheat the oven to 350 F. In a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute. Add the green onions and cook, uncovered, until soft—about 5 minutes. Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, covered, until the zucchini is just tender—about 3 minutes.

2) In a small bowl, whisk together the egg and egg whites; blend into the vegetable mixture in the skillet and sprinkle with the cheese.

3) Place the skillet in the oven and bake the frittata, uncovered, until just set—about 5 minutes. Raise the oven temperature to broil and place the skillet in the broiler 5 to 6 inches from the heat; broil for 2 to 3 minutes or until the frittata is golden.  (I usually just leave the pan in the oven at 350 until the frittata is brown and bubbly—about 25 to 30 minutes). When going with this method do not cover and cook the zucchini for 3 minutes as stated in step one. Instead saute the mixture uncovered for one minute and remove from heat. Otherwise, the zucchini will get overcooked while baking.

4) Serve with a tossed green salad, carrots, or fresh strawberries.  Serves 4

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Zucchini Frittata

April 28, 2009

Servings: 4

Prep: 10 min

Cook: 35 min

Total: 45 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• Zucchini Frittata (adapted from Reader's Digest Great Recipes for Good Health)
• 1 tablespoon of olive oil
• 6 green onions, including tops, chopped fin
• 2 cloves garlic, minced1
• medium-sized zucchini or 2small (about 1/2 pound), halved lengthwise and cut into 1/4 inch slices
• 1 can (1 pound) low-sodium tomatoes, drained and chopped (I use a 14.5 ounce can of petite dice tomatoes, drained)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 4-5 large eggs (original recipe called for 3 egg whites and 1 whole egg)
• 1 cup shredded (preferably grass-fed and raw) mozzarella cheese (about 4 ounce)
• Parsley for garnish

Directions

• Step 1 1) Preheat the oven to 350 F. In a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute.  Add the green onions and cook, uncovered, until soft—about 5 minutes. Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and  cook, covered, until the zucchini is just tender —about 3 minutes.
• Step 2 2) In a small bowl, whisk together the egg and egg whites
• Step 3 blend into the vegetable mixture in the skillet and sprinkle with the cheese.
• Step 4 3) Place the skillet in the oven and bake the frittata, uncovered, until just set—about 5 minutes.  Raise the oven temperature to broil and place the skillet in the broiler 5 to 6 inches from the heat
• Step 5 broil for 2 to 3 minutes or until the frittata is golden. (I usually just leave the pan in the oven at 350 until the frittata is brown and bubbly—about 25 to 35 minutes.  When going with this method do not cover and cook the zucchini for 3 minutes as stated in step one.  Instead saute the mixture uncovered for one minute and remove from heat. (Otherwise, the zucchini will get overcooked while baking)
• Step 6 4) Serve with a tossed green salad, carrots, or fresh strawberries.  Serves 4