Sunday, July 29, 2007

At Shishyboo's request

Zucchini and Goat Cheese Frittata

Skill: Easy
Prep time: 10-15 mins
Cook time: 15-20 mins
Makes: 4 servings

8/ 8

2 tbsp /30mL
each chopped fresh parsley and basil leaves

1/2 tsp/ 2 mL

1/4 tsp /1 mL
ground nutmeg

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.


jeanie said...

Sounds fantastic - I have a zucchini slice recipe that is always a hit, but this one sounds a fair bit quicker.

If you need some parsley, my daughter has planted the most prolific parsley patch around.

shishyboo said...


strauss said...

yummo, I will have to try that one too.

Kathleen said...

Thanks, Elizabeth! I was hoping you'd do that!