Grated Zucchini Frittata With Goat Cheese


Owning three chickens means that although I am fortunate to be able to collect 3 fresh, organic eggs each and every day, I also need to find ways to use them up in creative and delicious ways. One thing I have lots of right now in my kitchen are zucchini, so one morning I decided to combine grated zucchini with the eggs into a tasty frittata. I love goat cheese, and personally feel that anything that includes goat cheese always seems to taste better so it ended up in my frittata as well. I have made this egg dish several times, and although I normally do not love eggs first thing in the morning, I found this frittata lovely enjoyed at lunch with a crisp green salad.

Buon Appetito!
Deborah Mele 2011

Zucchini Goat Cheese Frittata

An easy yet elegant egg dish for a leisurely weekend morning.

Ingredients:

  • 3 Large Eggs
  • 1/2 Cup Milk
  • 1 Small to Medium Zucchini, Grated
  • 3 Tablespoons Chopped Basil
  • 3 Tablespoons Chopped Green Onions or Chives
  • Sea Salt & Cracked Black Pepper
  • 1/3 Cup Soft Goat Cheese
  • 2 Tablespoons Olive Oil

Directions:

  1. Beat the eggs together with the milk, and stir in the grated zucchini, basil, and green onions (or chives).
  2. Season with salt and pepper.
  3. Heat the oil in a non-stick skillet over medium heat and then once hot pour in the egg mixture.
  4. Gently lift the edges with a spatula as it cooks to allow the uncooked egg to to move to the bottom.
  5. Once the egg has begun to set all around the edges, break up the goat cheese and drop it evenly over the top.
  6. Continue to cook just until the center has almost set. Remove from the heat and let rest for another 2 to 3 minutes to finish cooking.
  7. Serve hot.