**This photo cracks me up. My daughter had already dug in to the frittata before I had a chance to take a picture. With the basil sprig, we laughed that it looks like Ms. Pacman!
My family fell in love with frittatas on a trip to Spain last spring. Well, really we loved the ‘Spanish omelette' which is essentially a potato and onion frittata. We would see them everywhere, breakfast spots in the hotels, tapas bars, restaurants. Once we returned home, I started making all kinds of frittatas, experimenting with different vegetables, herbs and cheeses.
Frittatas are essentially flat omelets and are so versatile. They could be breakfast or brunch, a nice dinner or lunch with a side salad, even an afternoon snack. They can be served hot, room temp or cold.
This summer my family receives 2 dozen eggs a week through our CSA program. (Our particular CSA program is Sandhill Organics. Love them!) This suits us fine, usually. We love farm fresh eggs, with those delectable dark orange yolks! However, my husband has been out of town for a few weeks and my daughter and I are being overrun with eggs! I have made the usual scrambles/omelettes for breakfast, hard boiled a bunch, made a huge batch of crepes to freeze, am thinking about some sort of dehydrated macaroon….What else can I do?
I came across this amazing recipe last night in Vegetarian Cooking For Everyone. Since I also had a plethora of zucchini on hand from the CSA, I thought this would be worth a shot. I will tell you, this is the BEST frittata I have made to date, My daughter kept going by the counter and ripping off pieces. It is a winner recipe for sure! (I slightly adapted the recipe, using butter instead of olive oil, roasted garlic instead of fresh and basil instead of marjoram).
- 1 1/4 lbs zucchini, coarsely grated
- salt and pepper
- 3 tbsp good quality butter
- 6 eggs
- 1 tbsp roasted garlic (could also use 1-2 crushed and minced garlic cloves)
- 2 tbsp chopped basil
- 1/4 cup freshly grated parmesean
- 1/4 cup pine nuts
- Toss the grated zucchini with 1 tsp salt and set aside in a colander for 20 minutes.
- Rinse briefly and squeeze dry. (This will get rid of excess water in zucchini which could make the frittata mushy)
- Warm 1/2 the butter in a skillet (I used 8 inch cast iron) over medium high heat.
- Add zucchini and cook until dry and flecked with gold in some places. (about 6 minutes).
- Transfer zucchini to a bowl and wipe out pan.
- Preheat broiler.
- Beat the eggs with a few pinches of salt and pepper, then stir in garlic, zucchini, basil and cheese.
- Add remaining butter to pan and when hot, add eggs.
- Lower heat to medium and cook for about 10 minutes or so, until top is almost dry (I pull back the sides a few times and let the raw egg ooze onto the pan while cooking).
- Put frittata in broiler to finish cooking the top.
- Sprinkle with pine nuts at the very end and lightly broil to golden brown.
- Remove from broiler and let rest for a few minutes.
- Loosen frittata with a spatula and it should slide right out onto a plate. Or you can just slice and serve from pan.