Frittatas are quick, easy, and versatile. They can be made for breakfast, brunch, lunch or dinner. They can also be served as appetizers. They are sturdy so travel very well for picnics and may be served room temperature or warm.
This particular recipe was so delicious, quick and easy, more so if you have a food processor to grate the zucchini. Of course, this recipe comes fromVegetarian Cooking for Everyone. Every recipe turns out very very well. There is zucchini everywhere now and it requires so very little to make it taste amazing. A little oil and a few herbs and you have a wonderful side.
Any vegetable would work for this recipe though zucchini is the only vegetable that would require the 20 minutes of salt sitting, as it draws out the moisture so the frittata is not watery.
-1 1/4 pounds zucchini, coarsely grated
- Salt and freshly milled pepper
-3 T olive oil
-1 large garlic clove, crushed or minced
-1 T chopped marjoram (used basil instead)
-1/3 cup grated Parmesan
Toss the zucchini with 1 tsp salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry.
Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently until its' dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan.
Beat the eggs with a few pinches of salt and some pepper, the stir in garlic, zucchini, marjoram, and cheese. Add the remaining oil to the pan over medium, and when it's hot, add the eggs. Lower the heat, cook for a minute until bottom is golden. Place a plate over the skillet, secure both plate and skillet with your hands, and invert the entire thing. Slide eggs back in, and finish cooking, another 2 to 3 minutes, and slide back on to a plate.