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Recipe Intro From lisathompson
Transform your breakfast into an unforgettable feast with this oven-baked zucchini frittata! This recipe, crafted for a crowd or a special brunch at home, features an irresistible combination of zucchini, caramelized shallots, zesty arugula, and creamy goat cheese, all baked until golden. It will leave everyone asking for seconds.
Recipe Description
This frittata is a delightful addition to any table, perfect for spring and Easter brunches. Pair it with a simple green salad dressed in lemon vinaigrette and some crusty bread for a complete meal. We love serving this frittata equally for brunch or weeknight family dinner.
Jump to Section
- Zucchini Frittata Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Zucchini Frittata Ingredients
Everything you need to make a zucchini frittata.
Pine Nuts: Known for their buttery, slightly sweet flavor and delicate texture reminiscent of almonds, pine nuts impart a distinctive richness to dishes. If pine nuts are unavailable, toasted almonds or walnuts make excellent substitutes. For a unique twist, consider using carrot top pesto swirled into the frittata.
Goat Cheese: Its creamy texture and tangy flavor add creaminess and a slightly sharp, earthy note to this zucchini frittata recipe. Its unique taste complements the eggs and vegetables beautifully. If you prefer a milder flavor, you can substitute goat cheese with feta cheese. Alternatively, if you're looking for a richer flavor, consider using Gruyère or Swiss cheese.
Test Kitchen Notes
Skillet Choice: Opt for a 9-inch, preferably nonstick, oven-proof baking dish or cast iron skillet to ensure easy release and minimal cleanup. This choice allows for even cooking and a beautifully set frittata.
Caramelization Perfection: Take the time to caramelize the shallots slowly over medium heat—this 25-minute step is the secret to unlocking deep, rich flavors that will elevate the entire dish.
Greens Harmony: The combination of arugula and zucchini adds a delightful texture and freshness. Be mindful not to overcook the zucchini; a slightly firm texture adds a pleasant crunch to each bite.
Baking Precision: During the 25-minute baking process, keep a close eye on the eggs to ensure they are cooked and the frittata is set. This step guarantees a moist and perfectly cooked center.
FAQs
Can I prepare the caramelized shallots in advance?
Certainly! Caramelized shallots can be prepared and stored in an airtight container in the refrigerator for up to two days. This makes assembling the frittata even quicker on busy mornings.
Can I substitute arugula with another leafy green?
Certainly, spinach or kale make excellent substitutes for arugula.
How do I prevent the frittata from sticking to the skillet?
Using a nonstick skillet and ensuring it's well-greased with butter or cooking spray helps prevent sticking. Allow the frittata to cool slightly before slicing for easier removal.
Can I make this frittata ahead of time for a group brunch?
Absolutely! Bake the frittata as directed, cool, and refrigerate. Reheat slices in the oven before serving, or enjoy it at room temperature for convenience.
What other vegetables can I add to this frittata?
Feel free to get creative! Bell peppers, blistered cherry tomatoes, or mushrooms can be delicious additions. Ensure they are cooked and seasoned before incorporating them into the egg mixture.
Can I freeze leftover frittata?
You can freeze individual slices in an airtight container for up to one month. Reheat in the oven or microwave before serving.
What other herbs can I use for garnish besides parsley and basil?
Experiment with fresh herbs like chives, dill, or tarragon to add flavor profiles and visual appeal to your frittata.
Prep time 25mins
Cook time 50mins
Serves or Makes: 8 slices
Recipe Card
ingredients
- 3 tablespoons unsalted butter (or olive oil)
- 1 pound shallots, peeled and thinly sliced
- 3 cups arugula
- 1 small zucchini, cut into 1" cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 10 large eggs, beaten
- 3 ounces goat cheese, sliced into rounds
- 1 lemon, zested
- 1/4 cup toasted pine nuts, for garnish
- Fresh parsley, for garnish
- Fresh basil, for garnish
Method
Step 1
Preheat the oven to 350°F.
Step 2
Melt the butter in a 9” cast iron skillet over medium heat. Add the shallots and cook, stirring occasionally, until caramelized and very soft, approximately 25 minutes.
Step 3
Add the arugula and zucchini to the skillet, continuing to cook and stirring occasionally until the arugula is slightly wilted and the zucchini is cooked most of the way through—about 5 minutes. Season the mixture with salt and pepper to taste.
Step 4
In a large bowl, whisk the eggs and season with salt and pepper. Pour the beaten eggs into the skillet, stirring to distribute the greens mixture evenly. Arrange the goat cheese over the top.
Step 5
Bake for about 25 minutes until the eggs are cooked, and the frittata is set.
Step 6
Sprinkle the frittata with toasted pine nuts and herbs. Cut it into slices, and serve either hot from the oven or at room temperature.
