FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
- Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams
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MD.Mostofa Kamal
[email protected]This frittata is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover zucchini.
Usman Sabali
[email protected]I'm not a big fan of goat cheese, but I really enjoyed this frittata. The flavors all worked really well together.
Shamim Wanyana
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it!
Anastasia Matiu
[email protected]I love the combination of zucchini, goat cheese, and dill in this frittata. It's a great way to change up your usual breakfast routine.
Ali Tektikr
[email protected]This frittata is a delicious and versatile dish. It's perfect for breakfast, lunch, or dinner.
Veronica Cooper
[email protected]I've made this frittata several times, and it always turns out perfect. It's a great recipe for a quick and easy weeknight meal.
Aayusha Diyali
[email protected]This frittata is a great way to use up leftover zucchini. It's also a healthy and delicious way to start your day.
John Wisman
[email protected]I've tried several different frittata recipes, and this one is definitely my favorite. It's the perfect balance of flavors and textures.
mona Alfred
[email protected]This is one of my favorite frittata recipes. It's always a crowd-pleaser.
Reem AlShaki
[email protected]I made this frittata for a brunch party, and it was a huge hit! Everyone loved the combination of flavors.
Edson Duque
[email protected]This frittata is perfect for a quick and easy breakfast or lunch. It's also a great way to use up leftover zucchini.
Happyboy tshupja mocotsha
[email protected]I'm not a big fan of zucchini, but I really enjoyed this frittata. The goat cheese and dill helped to balance out the flavor of the zucchini.
Ssssf
[email protected]This frittata is a great way to sneak some veggies into your kids' diet. My kids loved it!
Saqib wali
[email protected]I added some chopped sun-dried tomatoes to this frittata, and it was delicious! I'll definitely be making it again.
Tlou Selolo
[email protected]This was my first time making a frittata, and it turned out great! The instructions were easy to follow, and the frittata was cooked evenly.
A Z
[email protected]The flavors in this frittata are amazing! The goat cheese and dill really complement the zucchini.
Md mahabbath
[email protected]I've made this frittata several times now, and it's always a hit with my family and friends. It's a great way to use up leftover zucchini.
Mimi Jones
[email protected]This frittata was a delightful surprise! The combination of zucchini, goat cheese, and dill was perfect, and the eggs were cooked to perfection.