This put up is sponsored by Pete and Gerry’s Natural Eggs.
I’m truly stunned I haven’t shared a model of this zucchini frittata earlier than. Often, at first of August, I open my fridge to see a small pile of zucchini. I’m by no means positive how I collected so many with out realizing it. However they’re there and should be used.
The Filling
A frittata is an ideal method to make use of a relatively sizable zucchini. I like cooking the zucchini and the onions collectively. The zucchini caramelizes whereas the onions soften, and what’s left is a mix that’s excellent for fillings and toppings. I’ve used this mix in enchiladas, quesadillas, and at the same time as a topping for grain bowls.
After all, one of the best half about frittatas is that there’s actually no restrict to what you need to use. For summer time, I additionally like including candy corn, peppers, cherry tomatoes, a great deal of herbs, and/or greens. I usually like my frittatas to be heavy on the greens.
Pete and Gerry’s Natural Eggs
Naturally, a superb frittata begins with good eggs. I’m utilizing Pete and Gerry’s Natural Eggs for this recipe. One of many causes I like utilizing these eggs is as a result of I do know they arrive from small household farms which are devoted to humanely elevating chickens and guaranteeing care of the land for future generations. Meaning increased high quality eggs and a tastier frittata.
Cheese it up.
I usually maintain a low inventory of various cheeses available in the home, however I virtually all the time have cheddar cheese, which is why I exploit it fairly steadily with eggs. Nonetheless, many alternative cheeses would work right here. Strive goat cheese, feta cheese, or a mixture of cheeses (suppose gouda + asiago).
Grains + such
Lastly, this zucchini frittata is an ideal method to make use of up any leftover grains cooked up from the earlier evening’s dinner. Toss in ½ cup or so of cooked grains so as to add a little bit of bulk to this recipe. I just like the smaller grains corresponding to quinoa, millet, or bulgur.
Caramelized Zucchini Frittata
Components
Filling
1/2 medium onion (174g/6oz)
1 medium zucchini (¾lb/340g)
2 tablespoons unsalted butter or olive oil
1/4 teaspoon sea salt
Frittata
6 giant Pete and Gerry Natural Eggs
1/2 cup complete milk
1/2 teaspoon sea salt
2 ounces shredded cheddar cheese
Black pepper, for topping
Julienned Basil, for topping
Directions
- Warmth oven to 425˚F. Mince the onion and finely cube the zucchini. I just like the zucchini to be in small, 1/4” cubes for this as a result of I discover it helps evenly prepare dinner and caramelize the zucchini. Warmth an 8” oven-safe skillet over medium warmth. Add the butter or olive oil adopted by the onions,zucchini, and salt. Cook dinner over medium warmth,stirring sometimes,for about 15-20 minutes till the zucchini and onions are tender, browning, and cooked down. In the event you discover the combination begins to scorch, flip the warmth down.
- Whereas the greens prepare dinner, whisk collectively eggs, milk, and salt. When the zucchini has cooked down, scale back the warmth to low and pour within the egg combination. Swirl the eggs across the pan and loosen any filling on the underside with a spatula. Cook dinner for a couple of minutes to let the underside of the frittata set.
- Sprinkle the cheese on high and switch to the oven. Bake for 18 to twenty minutes till the eggs are totally set, and the highest of the frittata is overrated and golden. Sprinkle with black pepper and basil earlier than serving.
Notes
Notes
- When utilizing basil, I like to complete the frittata with a heavy sprinkling of contemporary basil as a substitute of utilizing it within the filling. The flavour will get a bit misplaced within the filling.
- If I’ve run out of milk, I’ll gladly make this frittata with heavy cream. If I do that, I usually drop the quantity to 1/3 cup heavy cream as a substitute of the 1/2 cup complete milk.
