The basic preparation for a frittata is to cook the frittata in the skillet until the eggs are set. Then the cheese is sprinkled on top and the frittata is placed under the broiler until the cheese is all bubbly and browned.
Zucchini and Leek Oven Baked Frittata
In this recipe, the cooking method is slightly different. The frittata is first prepared in a skillet and then baked in an oven.
Frittata Vegetable Variations:
A frittata can be filled with a variety of vegetables, cheeses, meats or a combination of all three. Below are some of the different suggested vegetable variations:
- asparagus and leeks
- broccoli and sweet onions
- spinach and artichokes hearts
- zucchini and potatoes
- tomatoes and potatoes
- zucchini flowers
- onion and potatoes
- red peppers and onions
Frittata Cheese Variations:
Combine any of the vegetables variations with any of the suggested cheeses listed below:
- mozzarella
- parmesan
- ricotta
- goat cheese
- feta
- fontina
Frittata Meat Variations:
Add any of the following meats if desired:
- chicken
- ham
- sausage
- bacon
- pancetta
- chorizo
Fresh or dry herbs such as basil, mint, thyme or sage can also be added to enhance the flavor of the frittata.
A frittata can be served at room temperature or cold. Serve it for supper or lunch as a main course alongside a green salad. It is also a delicious addition to Sunday brunch. Wrap it up and place in the cooler packed with ice and bring it along to the next BBQ or picnic. Bake it in small tartlette pans for individual servings to serve as appetizers, pack for lunches or to present at a buffet table.
A frittata is so versatile, you can basically use whatever ingredients are in season for the filling with great results.
Zucchini and Leek Oven Baked Frittata Recipe
Serves 6
Equipment: 9 or 10 inch pie plate
Ingredients:
- 3 medium zucchini (approximately 1 lb)
- 1 leek
- 3 tbsp extra virgin olive oil
- 6 large eggs
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella
- 6 basil leaves
- salt and pepper to taste
Method:
Preheat oven to 35o degrees F.
- Wash and trim leek. Slice in rounds.
- Wash zucchini and chop in small pieces.
- Heat the 3 tbsp of olive oil in large skillet on medium heat until hot and add the zucchini and leek. Cook until vegetables for one or two minutes (the zucchini will still have a crunch to it).
- In the meantime, whisk the 6 eggs with the 1 cup Parmesan cheese and 2 cups mozzarella in a bowl. Season with salt and pepper to taste.
- Brush the pie plate with olive oil and add the zucchini mixture.
- Pour egg mixture over zucchini mixture and stir to blend.
- Scatter the basil leaves on top.
Bake in 350 degree F oven for 30 minutes or until the frittata is sent and the top is nicely browned.
Additional ideas and information on the preparation of a frittata can be found at Frittata Makes an Elegant Dinner.
Visit How-to: Zucchini for zucchini tips and recipes.
