Cheddar Zucchini Frittata

Frittata is something my mom used to throw together semi-regularly, but for some reason I’ve never made one.  Today I made it my quest to end that, and ended up with a tasty dinner in the process thanks to a recipe I stumbled across and modified from Health.com.  What I learned is that although it’s true that “frittata” is a really pretentious-sounding thing to call an omelette, it’s actually easier to make than an omelette because no folding or flipping is required.  I’m sold – I’m going to live a life full of frittata (but not loudly and proudly, because I still think the name sounds silly).

This recipe is perfect for one person as a whole meal, or two if you’re serving something else to go along with it.  The rosemary in the recipe really comes through in a lovely, subtle way that lingers in your mouth after the initial eggy, cheesy, zucchini flavor fades.  Even better, the whole thing from start to finish takes about 20 minutes, which is just about perfect after work when maximal laziness means cans of soup look about my speed.

For regular readers, you might be wondering why this isn’t labelled a Vegnesday recipe (thanks to the zucchini).  The answer is: it could easily be, but I’ve already got tomorrow’s Vegnesday recipe lined up and I’m calling it – this went into the oven for 3 minutes, thereby qualifying it as a baked good.  Done and done.

Zucchini 1

Yield: Makes 1-2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup zucchini, thinly sliced
  • 3 whole eggs
  • Salt and pepper, to taste
  • 1/2 teaspoon chopped fresh or dried rosemary
  • 1.5 ounces extra sharp cheddar, finely grated
  • Sriracha sauce to top (optional)

Preparation

  • Preheat the oven to broil.
  • Heat oil in a skillet over medium-high heat; add garlic, cook for 1 minute but don’t allow to brown, or it will turn bitter.  Add the zucchini; cook 5 minutes or until tender and turning translucent, stirring continuously.  Season with salt and pepper.

Zucchini 2

  • Meanwhile, whisk together the eggs and rosemary, and season with salt and pepper.  Sprinkle about half of the cheese evenly over the cooked zucchini, then pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes.

Zucchini 3

  • Sprinkle the remaining cheese evenly over the top.  Place the whole pan under the broiler for 3 minutes or until the fritatta rises slightly and becomes light and settled.  The eggs should not be runny.  Transfer to a serving plate, cut into pie-shaped wedges, and serve.
Zucchini 5
If you’re like me, you then douse this in Sriracha for a spicy finish.

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