Sunday, September 13, 2009

Frittata with Zucchini and Goat Cheese

I love cooking breakfast. Strange as it may sound, it's my favorite meal to cook. Maybe it's because I just love breakfast food. Maybe it's because I love starting out the day with a good solid meal in my belly instead of a rushed bowl of cereal or piece of toast in the car. Maybe it's because I usually only cook a real breakfast on the weekends. I may never know.

Many times, I end up making a heavier carb-based breakfast like waffles or muffins. But this morning, M and I didn't want that. We wanted something healthier, with more protein and a lighter feel. M loves zucchini, so as soon as I came to this recipe, I knew he'd choose it. This frittata, served with a simple arugula salad with lemony white wine vinaigrette, was just what we were looking for. Quick, delicious, and much healthier than the pumpkin waffles we were also considering (although I'm sure we'll get to those if the weather ever cools off here).

**Note: Since there were only two of us, I halved the recipe. I have typed the original amounts here but adjusted the cooking methods since I don't have a specialty frittata pan (and don't really feel the need to buy one).

Fritatta with Zucchini and Goat Cheese

10 eggs
1 tsp. salt, divided
1 TBSP unsalted butter
2 to 3 small zucchini, sliced 1/8 inch thick
2 TBSP fresh oregano leaves
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled

1. Preheat oven on the broiler setting.

2. In a bowl, whisk together the eggs and 1/2 tsp. of the salt. Set aside.
3. In a large non-stick saute pan over medium heat, melt the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 tsp. salt. Sauté for one minute. Add the oregano and the 2 tsp. parsley and cook for 30 seconds more.

4. Add the eggs and, using a rubber spatula, quickly and lightly stir in a small circular motion to combine them with the zucchini. Let cook for two minutes.
5. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to medium-low and cook, without stirring, 4 to 5 minutes more.

6. Place pan under broiler to finish, about 2 to 3 minutes. Remove from oven and let cool just enoug to fully set, about 2 minutes.

7. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Cut into wedges and garnish with parsley. Serves 8 to 10.


Natalie said...

i love your blog and haven't yet commented, but wanted to tell you that this recipe looks amazing! i had a frittata at a friends this weekend (mushroom & asparagus) and i'm now inspired to make my own. this one looks delicious, i LOVE goat cheese!

Kelsey said...

Thanks, Natalie. I had never made a frittata before and was very surprised at how easy it was. It also reheated very well this morning.

Katie said...

That looks like an AWESOMELY delicious dinner!!

Peabody said...

What a yummy frittata. I wish I had seen this when I had a ton of zucchini I was trying to figure out what to do with. It looks wonderful.

Kim and Xochitl Clara said...

Hi Kelsey! It's Kim Smith from Barry/JF Long. Sandra told me you had a great recipe blog when I was showing her one of my favorites ( I made your frittata this morning but modified it a bit and put a pie crust on it, sauteed the zucchini and then put it in the over. Yum! Thanks for the inspiration and motivation to serve something besides mac n' cheese!
p.s. My blog is: (not food related...mostly to keep friends and family updated on my daughter and hopefully adoption #2)