Brunch Dish: Zucchini Frittata
As I mentioned in a previous post, we had guests in the Berkshires this weekend. I had planned out the meals for the weekend pretty well, but hadn’t given much thought to Sunday breakfast. I had eggs and bacon so that was a good starting point. I took a look in the crisper and I still had a zucchini left so I decided to search the Food Network website for “zucchini frittata” and found the following recipe.
The frittata came together quickly and had nice flavor from the garlic, basil, and cheese.
A couple of notes: I just whisked together the eggs and milk not wanting to get my blender out. Also, I found that I had to cook the eggs a touch longer than the recipe called for a yummy breakfast.
If you don’t have zucchini just substitute whatever veggie you have on hand!
- 2 small cloves garlic
- Olive oil, for sauteing
- 1 medium zucchini
- 1/2 bunch basil
- 8 eggs
- 2 tablespoons milk
- Salt and pepper
- 1/4 cup grated Parmesan
Preheat the broiler.
Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.
Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.
Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn’t much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.