Frittata With Zucchini, Goat Cheese and Dill
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1pound zucchini, grated (about 4 cups)
- 2garlic cloves, minced
- Salt
- freshly ground pepper to taste
- 8eggs
- 2ounces goat cheese, crumbled (about ½ cup)
- ¼cup chopped fresh dill
Nutritional analysis per serving (6 servings)
178 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
- Step 2
Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
- Step 3
Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Step 4
Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
- Step 5
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
- For four servings, use the same recipe but reduce the number of eggs to six.
- Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Private Notes
Comments
To get rid of the wet zucchini problem, sprinkle some salt over the grated zucchini and let it stand for 10 minutes, rinse, drain and squeeze the water out before cooking (step 1). I like to cook my frittata in the oven, I add a spoonful of flour and a teaspoon baking powder, 25/30 minutes, 200°C. Delicious recipe!
One can use feta instead of goat cheese.
Slice zucchinis to fit in tube. Grate zucchini in food processor using largest grater blade. Salt and let sit 10 minutes to weep. Remove the processor bowl and using the grater disk as a strainer carefully drain the liquid. Line bottom of salad spinner with paper towel. Spin the drained zucchini. Proceed to the recipe.
As a veg lover I added 4 cups of spinach (raw) and topped with fresh basil, arugula (rocket) and green onions. Wish it was even greener… next time may blend or pulverize the spinach to give the whole dish the pretty green hue of the recipe photo. Also grates some midnight moon goat cheese on top. Stunning meal regardless!
Used basil instead of dill. Had a bit of TJ's fire roasted frozen corn I tossed in. Delish. I might try jarred roasted red peppers next time. The key is goat cheese.
Wow!! Incredible flavor for such simple ingredients. An absolute winner. Swapped feta for goat cheese. If you don't have an oven-safe non stick pan (I sure don't) stainless steel will work seamlessly with a little extra olive oil.
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