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Baked Frittata with Zucchini

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Baked Frittata is a wonderful and healthier alternative to the traditional fried frittata, and which, to my personal opinion, tastes even better. Plus, it’s easier to make: no need for flipping of pans or worrying if your eggs are getting burnt on the bottom. The oven’s even heat avoids all those problems. You can bake your frittata in a round or rectangular  oven sheet, but best results are achieved in a non-stick pan.  photos coco zordan

This recipe calls for zucchini, but of course you can mix and match any filling you might use (or any vegetables leftover) for a regular fried  frittata. Mushrooms, spinach, green peas, leeks, etc. are all great alternatives.

Trivia: in italian ZucchinA is singular and ZucchinE is plural …. not ZucchinI, sorry!

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The Recipe

Servings

3-4

Prep time

20 min.

Cooking time

15 min.

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Ingredients

  • 2-3 medium zucchini

  • 5 eggs

  • 2 cloves of garlic peeled

  • 80 grams grated parmesan cheese

  • 4-6 fresh basil leaves (5-6), torn

  • salt and pepper

  • XV olive oil

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Directions

 

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In a large skillet lightly brown the garlic cloves in olive oil. Discard the garlic and add the zucchini.

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Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.

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In a large mixing bowl, lightly beat the eggs and grated cheese together.

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Add the fried zucchini rounds and the torn basil leaves then season with salt and pepper to taste.

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Take a non-stick pie plate or baking sheet with edges at least (2.5cm)1 inch tall, grease the bottom with a bit of olive oil, then add all of the egg mixture. Carefully transfer the baking dish to a hot oven (200C/400F) and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.

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Let your baked frittata cool, then cut it into serving pieces. For serving as part of a buffet or antipasto, let the frittata reach room temperature, then cut into bite-sized squares.

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