Zucchini, goat cheese and basil frittata recipe
Here I come to save the day! (Thanks, Mighty Mouse.) Yes, friends, the express train known as the zucchini glut has pulled up at farm stands everywhere, and you can never have too many recipes to help you enjoy the ride. This zucchini, goat cheese and basil frittata is just the kind of dish that saves the day in our house, a quick and easy lunch or light supper recipe that isn't at all fussy. Make it in the morning and refrigerate for later in the day (or for the following day), or spend 15 minutes and cook right before you're ready to eat. Frittatas have only a few ingredients, so make sure you use the best cheeses, eggs and herbs you can find. Lucky for me, I had just enough of my friend Christine's goat cheese left after making an arugula, berries and goat cheese salad, and the two dishes came together in a perfect summer supper.
Zucchini, goat cheese and basil frittata
1 medium zucchini
2 tsp olive oil
1 small onion, diced
6 large eggs
1/2 cup soft goat cheese
2 tsp milk (nonfat or low-fat)
1/4 cup roughly chopped fresh basil leaves
2 tsp fresh thyme leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Grate the zucchini on the largest holes of a box grater, and set in a colander over a bowl for 20 minutes. (You don't need to salt the zucchini.) Press gently with the back of a wooden spoon to release any liquid that wants to come out.
Preheat your broiler.
Heat an oven-safe, nonstick frying pan over low heat, and add the olive oil, onion, and grated zucchini. Sauté for 3-4 minutes, until the onion is translucent and the zucchini barely cooked.
In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the basil, thyme, salt and pepper. Pour the egg mixture on top of the zucchini in the pan.
Cover the pan, and cook on low heat for 3 minutes. Using a rubber spatula, gently lift the edge of the frittata here and there, and allow the uncooked egg to run underneath. Cook covered, for 3-4 minutes more, or until the frittata is almost completely set but the top is a little bit runny.
Remove the pan from heat, and sprinkle with the parmesan cheese. Place the pan under the broiler until the cheese is bubbling and melted; how long that takes will depend on the type of broiler you have. (My infrared broiler took only one minute to melt the cheese.)
Remove the pan from the oven, and let it sit for 5 minutes before cutting into wedges. Serve warm or at room temperature.
More recipes in The Perfect Pantry:
Egg and cheese casserole with leeks, red pepper and bacon
Leek and mushroom quiche
Black bean, green chile and tomato frittata
Kale, mushroom and caramelized onion breakfast casserole
Other recipes that use these pantry ingredients:
Spinach frittata, from Simply Recipes
Cheeseburger frittata, from She Wears Many Hats
Summertime frittata with artichoke, tomato and basil pesto, from Cookin' Canuck
Roasted vegetable frittata, from Barbara Bakes
Spaghetti frittata, from $5 Dinners