For some unknown reason, I have never made a frittata before. After the quickness and ease of this delicious recipe, though, I will certainly be adding fritattas to my rotation. In order to make things easier on myself, I sautéed the vegetables earlier in the day so I simply needed to add the eggs and place it in the oven about forty minutes before I wanted to serve dinner (we’re big fans of breakfast for dinner). I upped the ginger in proportion to the original recipe. It was very strong, which we enjoyed, but if you aren’t a fan of ginger you might want to scale it down a bit.
Zucchini and Ginger Frittata
Adapted from Saveur.com
Serves 2
2 tbs. canola oil
1 tbs. minced fresh ginger
2 tbs. minced garlic
1 cup chopped red onion
1/2 cup sliced button mushrooms
2 small zucchini, cut in half lengthwise and cut into 1/4″ slices
Kosher salt and freshly cracked black pepper
1 tsp. ground turmeric
3 tbs. all-natural, whole wheat flour, divided
1/4 tsp. baking soda
4 eggs, beaten
1 tbs. chives
1 tsp. sriracha sauce, for garnish (optional)
Heat oven to 400º (save this until later if you do this in two steps like I did).
Heat 2 tbs. canola oil in a large skillet over medium-high heat. Add ginger, onions and garlic. Cook until soft and translucent. Add mushrooms and sauté until slightly browned, about 2-3 minutes. Add turmeric and zucchini and season with salt and pepper. Cook until zucchini is tender, roughly 10-12 minutes. Stir in 2 tbs. flour and baking soda. Transfer to a bowl and let cool.
In a small bowl, whisk eggs. Add to zucchini mixture and stir well combine. Spray your casserole dish liberally with non-stick cooking spray. Coat the sides and bottom of the baking dish well with the extra tbs. of flour (use more if necessary). This will form a light “crust” for your fritatta, so try to make it as uniform as possible and be sure it extends to at least where your zucchini-egg mixture will fall in the casserole dish.
Pour the zucchini-egg combination into your casserole dish and use a spoon to make sure it’s even. Top with snipped chives. Bake in oven, uncovered, for 30-40 minutes until eggs are set.
Serve with sriracha sauce.
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