Monday, December 9, 2013

Zucchini and Spinach Frittata

Prep time : 15 minutes    Cook tie : 30 minutes      Serves  4

2                tablespoons  olive oil
1                small red onion , finely chopped
2                garlic cloves , finely chopped
2                medium-size zucchini , halved length-wise  and thinly sliced
1               package (10 ounces) frozen spinach  , thawed and squeeze dry
1/4            cup chopped fresh basil
1/2            teaspoon salt
1/4            teaspoon black pepper
6               eggs , lightly beaten
2/3            cup grated  Parmesan cheese
1               tablespoon  butter or margarine

1 .       In a large  nonstick ovenproof  skillet  over moderate heat  , heat oil 1 minute . Add onion  and garlic  and cook , stirring occasionally  , until soft --- about 5 minutes .
2 .      Add zucchini  and cook  , stirring frequently  until crisp tender  --- about 3 minutes  . Add spinach , basil , salt and pepper  and cook until  spinach  is tender and dry  --- about 5 minutes .
3 .        In a large bowl  , whisk together eggs and Parmesan cheese . Add vegetable mixture  and stir until  well combined .
4 .        Preheat  the broiler  ; Wipe  the skillet  clean  , set over moderate heat , add butter  and heat  until bubbly. Pour in egg mixture  and immediately reduce heat  to as low  as possible . Cook without stirring  until the bottom  and sides  are set , but the top is runny  ---about 12 minutes .
5 .        Transfer  to the broiler  , set 6 inches  from the heat  and broil  until the top  is just set  --- about 2 minutes . Loosen  the  frittata  with a small  metal spatula  and slide  it onto a large platter  . Cut  into 4 wedges  and serve  either hot or at room temperature .

Broccoli Frittata :
Prepare as directed  , substituting  4 cups broccoli  florets  for zucchini  and spinach . Blanch broccoli  for 2 minutes  before coarsely  chopping  and sautéing  in olive oil --- make 4 servings .

Pepper Frittata :
Prepare as directed , substituting  2 cored  seeded  and diced  medium-size sweet pepper a (1 red  and 1 green)  for zucchini  and spinach .  Makes 4 servings


  1. Good morning, Nee! This sounds perfect for breakfast or brunch! I'm happily adding this recipe to my files! Thank you for sharing it with us!

    1. Good morning to you Nellie , we love vegetables , I always try to think of different ways to use my recupes , thanks for stopping by :)

  2. Such healthy goodness all packed into a Frittata, Nee. Gotta LOVE it! I wouldn't mind having some for dinner!!! Thanks for sharing...

  3. Hi Louise , my favorite two holidays are here and I am trying to keep their taste buds sharp . Thanks for stopping by :)


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