So here it goes....
Zucchini, Basil and Goat Cheese Frittata:
Ingredients
1 medium zucchiniCooking spray
2 tsp olive oil
1 small onion, diced {I used a white onion}
6 large eggs
1/2 cup soft goat cheese
2 tsp milk {I used 2% because that is all John drinks, but feel free to make it healthier and get skim}
1/4 cup roughly chopped fresh basil leaves
2 tsp fresh thyme leaves {Didn't have this so left it out of the recipe}
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste {the more the merrier :) }
First, grate the zucchini on a box grater using the largest hole side. Then put in a colander for about 20 minutes to dry just a little. Lydia suggested taking a wooden spoon and pressing gently on the zucchini to get rid of any loose and/or excess liquid. (They don't have to be perfectly dry by any means).
Next, make sure to preheat your broiler :)
Then, place onions and grated zucchini in an oven safe frying pan on low until the onions are semi translucent and is just barely cooked.
In a bowl, whisk the goat cheese, eggs and milk until fairly mixed. Then add the basil, thyme (or in my case, just the basil), salt, and pepper.
Next add the egg mixture to the onion and zucchini mixture. Cover the pan and sautee on low for about 3-4 minutes. After that time, take a rubber spatula and lift the edges of the frittata allowing for the uncooked egg to run underneath. Put the lid back on for another 3-5 minutes until it is almost cooked but still a little runny on top.
take the pan off the heat and sprinkle Parmigiano-Reggiano cheese on top.
Place pan in broiler for about 1-2 minutes or until cheese mixture has melted.
(someone was being a little impatient)
Let cool for a few minutes and ENJOY!!!
What a weekend breakfast!
