Zucchini & Basil Frittata

A vibrant, veggie-packed frittata that’s bursting with fresh flavor! 😋🍽️

1. A Quick Note:

Zucchini & Basil Frittata is a delightful Italian-style omelet, bursting with the fresh flavors of summer. This simple yet elegant dish is perfect for breakfast, brunch, or a light lunch.

2. Ingredients:

• 12 leaves basil, chopped
• 1/2 cup cheddar cheese
• 3 eggs
• 1 tablespoon grapeseed oil
• 4 green onions
• 3/4 teaspoon salt
• 400g zucchini, grated

3. Cooking Guide:

Begin by sautéing the zucchini until tender and slightly golden. Whisk the eggs with herbs and seasoning, then pour over the zucchini in a skillet. Cook until set, then finish in the oven or under the broiler until golden brown.

Step 1: Shred the zucchini

Grate the zucchini using a box grater or a food processor. This will create the base for your zucchini frittata. Ensure the zucchini is finely shredded for even cooking.

Step 2: Drain the zucchini

Place the shredded zucchini in a colander set over a large bowl. This allows excess moisture to drain away. Removing excess water is crucial for preventing a soggy frittata.

Step 3: Salt and drain

Sprinkle the zucchini with a little salt and let it sit for about 20 minutes to release more water. For a quicker process, squeeze out the excess water with your hands. In a large bowl, combine zucchini, green onion, basil, cheddar cheese, and salt; stir well. Crack the eggs in a separate bowl and beat them

Step 4: Combine and preheat

Pour the beaten egg mixture into the bowl with the zucchini and other ingredients. Stir well to ensure everything is thoroughly combined. Preheat your oven to 175°C (350°F).

Step 5: Prepare the skillet

In a 25 cm (10 inch) cast iron skillet, heat 1 to 2 tablespoons of grape seed oil (or olive oil). Spread the oil around the pan, ensuring the sides are well-oiled. This prevents sticking and helps with even cooking.

Step 6: Cook on stovetop

Heat the skillet to medium heat, then add the egg/zucchini mixture, ensuring it's evenly distributed in the pan. Cook until the egg begins to set around the edges of the skillet, approximately 3 to 5 minutes. Use a pot holder to place skillet in the oven.

Step 7: Bake

Bake in the preheated oven for 12 to 15 minutes, or until the center tests clean with a toothpick or knife. The frittata should be golden brown and set throughout. Let cool slightly before slicing and serving.

4. Serving Suggestions

Serve the frittata warm or at room temperature, garnished with extra basil leaves. It pairs beautifully with a crisp green salad and crusty bread.

5. Nutrition

Serving size: 3 servings, Calories: 209kcal, Protein: 12g, Fat: 16g, Carbohydrates: 6g, Fiber: 2g, Sugar: 4g, Cholesterol: 183mg, Sodium: 780mg

6. To Wrap Up:

This Zucchini & Basil Frittata is a versatile and delicious way to enjoy seasonal produce. Easy to make and endlessly adaptable, it's sure to become a staple in your kitchen!