Zucchini and Goat Cheese Frittata
Prep time: 10-15 mins
Cook time: 15-20 mins
Makes: 4 servings
2 tbsp /30mL
each chopped fresh parsley and basil leaves
1/2 tsp/ 2 mL
1/4 tsp /1 mL
freshly ground black pepper
2 tbsp /30 mL
Extra Virgin Olive Oil
1/2 cup/ 125 mL
chopped green onions
1 lb/ 500 g
zucchini, thinly sliced
2 oz/ 50 g
crumbled goat cheese
Preheat the oven to 450 °F/230 °C.
-In a medium bowl, whisk together the eggs, parsley, basil, salt, nutmeg and black pepper.
-Heat a large, oven-proof frying pan to medium and stir in the oil, green onions and
-Cook, stirring occasionally, for 10 to 12 minutes or until zucchini are limp and golden brown.
-Add in the egg mixture. Spread it evenly throughout the pan.
-Sprinkle the crumbled goat cheese over top of the egg mixture. Cook, without stirring, for 5 minutes.
-Transfer pan to the oven and bake 5 minutes or until set.
-Turn on the broiler and broil for 1 minute until golden brown. Serve hot or at room temperature.
Makes 4 servings as an entrée, 8 wedges as an appetizer.
I didn't have any parsley so left it out and the goat cheese Iused had an herb coating that added to the flavour.