Frittata With Grated Zucchini, Goat Cheese and Dill

Frittata with grated zucchini, goat cheese and dill, thanks New York Times!

I found this on the New York Times Fitness and Nutrition page and love the idea of shredding zucchini and pairing it with goat cheese and dill!  Goat cheese is so delicious when it’s all warm and gooey and on my dinner plate.  This is a whole meal and makes a great brunch, dinner or snack.  We usually make a large frittata for dinner and then enjoy the leftovers the next day for lunch.  The leftovers are good cold or reheated on the stove.

Ingredients:

2 tablespoons extra virgin olive oil

1 pound zucchini, grated (4 cups grated zucchini)

2 garlic cloves, minced

Salt and freshly ground pepper to taste

8 eggs

2 ounces goat cheese, crumbled (about 1/2 cup)

1/4 cup chopped fresh dill

1. Heat 1 tablespoon of the oil over medium heat in a 10-inch, heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.

3. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Yield: Six servings.

Note: For four servings, use the same recipe but reduce the number of eggs to six.

Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare.

Nutritional information per serving: 192 calories; 5 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 258 milligrams cholesterol; 3 gramscarbohydrates; 1 gram dietary fiber; 134 milligrams sodium (does not include salt to taste); 12 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Her original recipe is here!

I wanted to try this recipe out but realized I didn’t have dill or zucchini so we used kale and parsley instead…basically you can make a frittata with any combination of vegetables, herbs and cheese or meat.  Here’s how mine came out:

Frittata with goat cheese, kale, onions and parsley

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4 Comments (+add yours?)

  1. lizzy
    Mar 24, 2011 @ 15:36:49

    OO! I’m making this for Ken and I – definitely!

    Reply

  2. Holley @ Lunges and Lashes
    Jun 12, 2011 @ 15:35:13

    I just made this for breakfast, thank you for saving me from more BORING veggies! I am starting to re-introduce new foods into my diet so I am loving all these recipe ideas. I have been eating such boring food, it is time to get more creative! Thank you!

    Reply

  3. Trackback: Cooking With My Health Coaching Clients! « The Candida Diaries

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