Ovenproof skillet coated with cooking spray heat oil over medium heat. Sauté zucchini and onion as directed. This zucchini frittata however is delicate and creamy almost like a crustless quiche. 9 cool and serve. Pour in egg mixture.
In a large skillet or sauce pan combine water olive oil salt green pepper zucchini and garlic cloves. Squeeze as much water as possible out of the zucchini. Add zucchini and cook stirring often until zucchini is tender and brown in spots 8 to 10 minutes. A frittata as a flat omelet is known in italy can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. Heat oil in a 9 inch cast iron or ovenproof skillet over medium high.
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And bake the frittata in a low temperature oven instead of the traditional stovetop to broiler method so the. Frittata photos by diana yen food styling by anna hampton infographic by june kim here s your basic frittata recipe. Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle. Add heavy cream and lots of cheese to the egg mixture. Whisk together eggs and salt.
Reduce butter to 1 tablespoon and omit oil. If you prefer use feta or ricotta salata in place of the goat cheese. Bake for 7 to 14 minutes keep an eye on it until the eggs are puffed and appear cooked and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Once the outside edge of the frittata turns lighter in color about 30 seconds to 1 minute carefully transfer the frittata to the oven. Keep an eye on your frittata while it s cooking.
Cooking times can vary widely depending on how many add ins you ve got how hot they are going into the oven and what kind of skillet you re using. Leftover frittata will keep for up to a week in the refrigerator. Preheat oven to 350. 8 bake the frittata. Cooking times can vary widely depending on how many add ins you ve got how hot they are going into the oven and what kind of skillet you re using.
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Preheat oven to 350. Let the frittata cool for 5 minutes before cutting into wedges. Ovenproof skillet coated with cooking spray heat oil over medium heat.
