Oops! This post was saved in my drafts yesterday but something popped up and was out all day and ended up coming home at midnight. Really hate when that happens. Anyways, just got back home from an awesome work out and had some leftovers from yesterday’s frittata. Awesome post workout meal.
Here it goes!
Happy Saturday morning to you! This weekend seemed to have passed in lightning speed, which I’d foreseen. Time always flies fast when you’re having a good time!
Well it’s Saturday, the day in which a beautiful mess is created in my kitchen. I have a couple of zucchini heads left over that having been staring at me for a week now. I need to create a magical recipe out them before I toss them over to the trash which I really hate doing. I looked through the fridge and realized I have a couple of red tomatoes, half a pack of mozzarella cheese, and 4 eggs. What the hell can I do to mix those ingredients and come with something that can actually taste yummy?
I recall reading something about a zucchini frittata once on Skinnytaste.com. As I stumbled upon a couple of drooling images on Gina’s blog, I found the one I’ve been searching for. Boom!
What I love about frittatas is that you can enjoy them for any meal and they are darn good. To be quite frank with you, a while back, I used to shy away from frittatas because I thought they required lots of butter and cream, and you know me when it comes to cream. Do not go there. Well, some mozzarella can do, no?
Going through the fridge, I also found a couple of spinach leaves too. Why not throw them in there as well for a bit of color?
Well here is the miraculous recipe, so simple, yet so darn good!
- 4 eggs
- Half a bag of mozzarella cheese
- 1 teaspoon olive oil
- 1handful of spinach
- 3 small zucchini, sliced into thin coins
- 1 clove of garlic, minced
- (optional) pinch of smoked paprika
- 2 medium tomatoes, sliced
- fresh herbs – sage, thyme or basil
- salt & pepper
- Preheat oven to 375 degrees.
- Whisk together eggs and milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
- Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
- Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
- Bake for 20-30 minutes, or until eggs are just set.
- During the last 5-ish minutes of cooking time add sage and thyme on top. (If you’re using basil, add it just as the frittata comes out of the oven).
- Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
If you’re using a skillet larger than 10 inches, use 6 eggs instead of 4. I only had 4 left.
For a prettier frittata, add all of your veggies in 2 layers. Add the first half as written, then add the rest after your eggs have partially set in the oven. Continue cooking until eggs are fully set. (Note: this step is entirely not necessary for the actual taste).
The warmth of the cooked eggs, piquant flavor of the tomatoes, and fresh summer taste of the spinach boosted my
Thank you Skinnytaste.com for an awesome meal!