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-> [Italian, Vegetables, Western European, Zucchini] -> [Zucchini and green herb frittata Recipe] |
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Zucchini and green herb frittata
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| Artist: |
_ |
| Categories: |
Italian, Vegetables, Western European, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 2
| small | Zucchini, diced | | | Salt | | | Crushed red pepper flakes | | 6
| large | Eggs, lightly beaten | | 2
| | Green onions, thin slice | | 1/3
| cup | Minced fresh herbs | | 1
| cup | Mozzarella cheese, grated | | 1
| tsp | Balsamic vinegar | | | Parmesan cheese, grated |
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Procedures:
| 1 | A mixture of several kinds of fresh herbs is preferable, such as thyme, basil, oregano and/or tarragon. | | 2 | Heat the broiler. | | 3 | Place a 10-inch skillet over high heat. | | 4 | When it is hot, add oil. | | 5 | Heat briefly then add zucchini, salt and pepper. | | 6 | Cook, stirring occasionally, until zucchini begins to soften, about 3 minutes. | | 7 | Reduce the heat to medium-low; add the eggs, green onions and herbs. | | 8 | Cook gently, using a fork to lift the cooked portions from the sides of the pan so the uncooked centre flows underneath. | | 9 | Cook until the frittata is almost set, 4 to 5 minutes. | | 10 | Scatter the mozzarella over. | | 11 | Transfer pan to the heated broiler. | | 12 | Broil just until the top is lightly browned and set, 30 to 45 seconds. | | 13 | Brush with the vinegar and sprinkle parmesan over. | | 14 | Serve hot or at room temperature. |
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