The zucchini Frittata is a light vegetable dish, with a wonderfully fresh taste of basil and thyme. It can be made fairly easily and quickly. This is a low-fat frittata variation, using less egg and dairy than traditional frittata recipes. And above all… it’s a great way to use all that summer zucchini.
Recipe For Zucchini Frittata
1 tablespoon olive oil
6 green onions, including tops, chopped fine
2 cloves garlic, minced
1 medium size zucchini, halved lengthwise and cut into 1/4 inch slices
1 can diced tomatoes, drained well and extra water pressed out.
1/4 teaspoon each dried basil and thyme,
1/8 teaspoon black pepper
2 large eggs
¼ tsp salt (optional)
1 cup shredded mozzarella cheese
PREHEAT: Preheat oven to 350° F.
COOK: In a non-stick 10-inch frying pan with associate ovenproof handle, heat the oil over moderate heat for one minute. Add the inexperienced onions and cook, uncovered, till soft – regarding five minutes. Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, covered, till the zucchini is simply tender – regarding three minutes. so as for the dish to line well, drain off excess liquid.
MIX: In a little bowl, whisk along the egg and albumen (eggs) and salt; pour into the vegetable mixture within the frypan. With frypan still on stove, slowly stir mixture till egg begins to barely “set”, virtually like associate degree dish. At now, accomplish of stove and sprinkle with cheese.
BAKE: Place the frying pan within the kitchen appliance and bake the dish, uncovered, till simply set – regarding three -5 minutes. Raise the kitchen appliance temperature to broil and place the frying pan within the broiler five to six inches from the heat; broil for two to three minutes or till the dish is golden.
FINISH: Allow to slightly cool. Cut into wedges and serve.