Zucchini & basil frittata
This Zucchini & Basil Frittata is a wholesome dish that combines fresh zucchini and aromatic basil with fluffy eggs, making it perfect for brunch or a quick dinner. It's easy to prepare in one skillet, offering a delightful medley of flavors with added tomatoes and olives.
Cook time 27 min
Prep time 15 min
Ingredients:
1/3 cup olive oil2 garlic cloves
1 onion
3 zucchini
1 cup basil leaves
6 eggs
2 tomatoes
1/2 cup olives
Zucchini & basil frittata is a delightful and nutritious dish that combines the freshness of zucchini and basil with the heartiness of eggs. Perfect for any meal, this frittata is easy to make and packed with flavor. Whether you are hosting a brunch or looking for a quick weeknight dinner, this recipe is sure to please.
Instructions:
Preheat your oven to 375°F (190°C). This will ensure your frittata cooks evenly later on.
In a large, oven-safe skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
Add the grated or thinly sliced zucchini to the skillet. Continue to cook until the zucchini starts to soften and release some moisture, about 7-10 minutes. Stir occasionally to prevent it from sticking to the pan.
Stir in the chopped basil leaves and cook for an additional 1-2 minutes to let the flavors meld. Season with a pinch of salt and pepper, to taste.
While the vegetables are cooking, crack the eggs into a large mixing bowl. Whisk them until the yolks and whites are fully combined and frothy. Add a bit of salt and pepper for seasoning.
Pour the whisked eggs evenly over the vegetable mixture in the skillet. Use a spatula to gently stir and distribute the vegetables evenly throughout the eggs. Cook on the stove for about 3-5 minutes, or until the edges start to set.
Arrange the sliced tomatoes and halved olives on top of the egg mixture. This adds color and an extra layer of flavor to your frittata.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the eggs are fully set and the top is lightly golden. A good way to check is to insert a toothpick or knife into the center; it should come out clean. Be careful of the hot skillet handle.
Remove the skillet from the oven (use oven mitts). Allow it to cool for a few minutes before slicing.
Serve warm or at room temperature. This dish pairs well with a simple side salad or crusty bread.
This Zucchini & basil frittata is a versatile dish that's sure to become a favorite in your recipe collection. It combines fresh ingredients and vibrant flavors to create a satisfying and wholesome meal. Follow these tips for the best results and enjoy a delicious frittata that's perfect for any occasion.
Zucchini & basil frittata FAQ:
An oven-safe skillet with a diameter of 10 to 12 inches is ideal for this frittata, as it allows for even cooking and helps to achieve the right thickness.
The frittata is done when the eggs are fully set and the top is lightly golden. You can check by inserting a toothpick or knife in the center; it should come out clean.
Yes, you can store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute zucchini with other vegetables like bell peppers, spinach, or mushrooms, adjusting the cooking time as needed based on the vegetable's moisture content.
The recipe doesn't include cheese, but if desired, you could add a sprinkle of feta, goat cheese, or shredded cheese of your choice, incorporating it with the egg mixture.
Tips:
- Use fresh basil for the best flavor.
- Shred the zucchini to ensure they cook evenly and blend well with the eggs.
- Preheat the oven to ensure that the frittata cooks evenly.
- Beat the eggs thoroughly to incorporate air, which will make the frittata fluffy.
- Let the frittata rest for a few minutes after baking to let it set properly before slicing.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 12g
Carbohydrates 14g
Fiber 3.57g
Sugar 8g
Fat 30g
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