Archive | 11:08 am

Zucchini and Ginger Frittata

16 Oct

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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