Overview: A versatile and easy dish, perfect for breakfast or a light dinner, showcasing garden-fresh zucchini and herbs.
Ingredients: Eggs, zucchini, a mix of fresh herbs (like parsley, chives, and thyme), cheese (such as feta or goat cheese), salt, pepper, and olive oil.
Process: The frittata is made by sautéing thinly sliced zucchini until tender, then adding beaten eggs mixed with chopped herbs and cheese, and cooking until set.
Celebrating the Harvest in Every Bite
A frittata is a wonderfully flexible dish, and this Zucchini and Herb Frittata is a testament to that. It’s a perfect recipe for using up that summer zucchini bounty from your garden. Combined with fresh herbs, this dish transforms simple ingredients into a flavorful and satisfying meal.
Ingredients
- Fresh zucchini: 2 medium, thinly sliced
- Fresh mixed herbs (such as parsley, chives, thyme): 1/4 cup, finely chopped
- Large eggs: 8
- Feta or goat cheese: 1/2 cup, crumbled
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Olive oil: 2 tablespoons
- Optional: Red pepper flakes, for a spicy kick
Steps to Create Your Frittata
- Prepare the Zucchini: Begin by thinly slicing the zucchini. The thin slices will cook quickly and evenly, blending well with the other ingredients.
- Whisk the Eggs: In a large bowl, whisk together the eggs. Add the chopped fresh herbs and crumbled cheese to the eggs. Season with salt and pepper (and red pepper flakes if using). Stir to combine.
- Cook the Zucchini: Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the zucchini slices and sauté until they are soft and starting to turn golden, about 5-7 minutes.
- Add the Egg Mixture: Pour the egg mixture over the zucchini in the skillet. Cook over medium heat. As the edges start to set, use a spatula to lift them gently, letting the uncooked egg flow underneath. Continue this process until the frittata is mostly set but still runny on top, about 2-3 minutes.
- Broil to Finish: Preheat the broiler. Place the skillet under the broiler and cook until the top is set and golden brown, about 2-4 minutes. Keep an eye on it to prevent burning.
- Serve and Enjoy: Remove the skillet from the oven. Let the frittata sit for a few minutes before slicing. Serve warm, straight from the skillet or transferred to a serving plate.
This Zucchini and Herb Frittata is not just a meal; it’s a celebration of your garden’s produce. It’s perfect for a weekend brunch, a quick weeknight dinner, or even as a sophisticated appetizer for your next gathering. The freshness of the zucchini combined with the aromatic herbs creates a dish that’s as delicious as it is easy to prepare.
