Monday, July 16, 2012
Frittata with Zucchini & Goat Cheese
Recipe from William Sonoma
Adapted and Husband-Tested in Debbie’s Kitchen
Our friends, Debbie and Bob, had us over for a nice summer brunch. Debbie made this fabulous frittata with local zucchini and local goat cheese. The zucchini was perfectly crisp tender and the goat cheese added a very nice tang with every bite. We also had fresh fruit salad with local blueberries and Pear and Granola Muffins. What a great meal would be for Meatless Monday!
10 large eggs
1 teaspoon Kosher salt, divided
1½ Tablespoons unsalted butter, divided
2 to 3 small zucchini, sliced 1/8 inch thick
2 Tablespoons fresh oregano leaves
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
In a bowl, whisk together the eggs and ½ teaspoon of the salt. Set aside.
In an oven-safe non-stick skillet over medium heat, melt 1 Tablespoon of the butter. When it foams, add the zucchini and sprinkle with the remaining ½ teaspoon salt. Sauté the zucchini for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. 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 low and cook, without stirring, 4 to 5 minutes more.
Place the frittata under the broiler for about 5 minutes or until the cheese on top melts and the frittata gets slightly brown. Do not allow the frittata get too dry.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley.