Summer time is here and zucchini is thriving – especially in my garden. There’s no better time for zucchini, and it’s delicious combined with nutty cauliflower and salty feta in a frittata. This dish is light and goes so well with a fresh salad and some crisp baguette, and is great for lunch or dinner.
As always, I say don’t follow my recipes, just take them as guidelines, not a formula. Trust yourself and your creativity and if it doesn’t work out just right, don’t worry – it’s only food!
Like the Tortilla Española aka Spanish Potato Omelette, you can prepare this to your liking. Do you enjoy your eggs moist and semi-liquid, or are you the fully-cooked, firm type? Have it your way and cook the frittata a little less or a little more. You can have the center loose and moist or cook it firm all the way through. As always, I say don’t follow my recipes, just take them as guidelines, not a formula. Trust yourself and your creativity and if it doesn’t work out just right, don’t worry – it’s only food!
We worship it in photos and ooh and ahh over it, and it’s true we eat with our eyes. But food is much more than the pretty photos, it’s the taste, the smells, the textures that lend even more weight to a dish. And if you learn to adjust those things to your liking, you’ll become a great cook before you know it.
The important thing to know about this dish is to cook it low and slow. Whether you. like your eggs firm or not, by cooking them slowly they will remain more tender than cooked over high heat.
Be sure that after removing your sauteed vegetables from the pan, you wipe it clean and don’t be scared to use the full 2 tablespoons of oil. You can get the most fool-proof results using a non-stick pan, but it’s not a must. If done right, your frittata will come out gently browned on the bottom.
And while many recipes suggest removing the unfinished frittata to a plate, then sliding back the less cooked side into the pan, my preference is to just put the pan under a low broiler for a few minutes to finish cooking.
The beauty of this dish is that you can serve it in so many ways. Cut a big wedge and have it as a whole meal with a salad. Let it cool and cut it into diamonds or squares and serve as an hors-d’oeuvre. Nibble on it for a snack or even eat a piece for breakfast!
A light summery frittata perfect with a tossed green salad and some crusty baguette.
- 2 cups cauliflower rice or finely diced cauliflower
- 1 cup zucchini grated
- 6 eggs scrambled
- 1/2 cup parmesan grated
- 1/2 cup feta cheese crumbled
- 4 tbsp extra virgin olive oil
In an 8" saute pan, cook cauliflower over high heat in 2 tablespoons of the olive oil until just beginning to brown 4-6 minutes. Add grated zucchini and cook an additional 3-4 minutes. Set aside to cool.
Scramble eggs in a separate bowl.
Add eggs to warm cauliflower and zucchini mixture, and then parmesan crumbled feta. Mix gently to coat all the filling.
Heat 8" saute pan to medium high, add 2 tablespoons of olive oil. Add egg mixture. Lower heat to medium and cook 8-10 minutes on gentle heat. Meanwhile, turn on broiler.
Remove the pan from heat and place underneath broiler to firm up the top of the frittata. This should take about 3-4 minutes, but you can check for doneness by sticking a knife in to the middle to see if it comes out clean.
Remove, cut and serve.