For some reason Q and I started talking about being a chef. I clued her in that I had gotten into cooking school and very well could have become a pastry chef, but instead stayed put and got a BA and MA in a completely different field. She told me that I would have made an excellent chef because I am good at cooking. She said my frittata is the best!
I told her that you never know, there is still time for me to go to cooking school, to which she said that she would love to be my sous chef. (And yes, that’s what I call my little assistants in the kitchen.) But she remarked that she would miss going into my office!
I don’t think I will ever be a professional chef, but who’s to say I won’t take some classes. Right?
Every time I make my “world famous frittata” (Q calls it “world famous”), (a) it gets devoured by everyone except my four-year-old who has never eaten an egg in his life, and (b) I feel the need to tweet a photo. Because it is just that awesome.
So grab a zucchini from your garden or the farmer’s market and some local eggs and whip one up!
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{Get Cooking} Frittata
originally posted March 5, 2010
Frittata right out of the oven
Frittata ready for dinner
The good thing about eggs is that they have virtually no carbs. That’s great for my egg-loving daughter. She often snacks on hard-boiled eggs and enjoys eggs and fakon (fake bacon) for breakfast. My son, he won’t touch eggs with a ten foot pole (I often question if he rears from my stock: my daughter has sophisticated tastes and he’s somewhat picky.)
A frittata is an Italian egg-based dish similar to a quiche, but without the crust.
My Italian grandmother always used zucchini when she made a frittata. I pick up zucchinis at the farmer’s market or some years we grow them in the garden. I love the combination of zucchini and thyme. Every time I make this frittata, the aroma transports me to her kitchen.
Zucchini Frittata
Ingredients
- 1 tbs. olive oil (0gC)
- 1 small onion finely diced (2.5 oz. onion) (7gC)
- 3 med. zucchini (about 1.5 lbs.) sliced (23gC)
- 1 tsp. dried or 1 tbs. fresh thyme (0.5gC)
- coarse salt and fresh ground pepper
- 8 eggs (3gC)
- 1/4 c. milk (3gC)
- 3/4 c. shredded white cheddar (0gC)
Directions
- Warm oil in a 10-inch oven-proof skillet. Add zucchini, onion, and thyme. Cook covered, stirring frequently until tender (but not too brown) about 10 minutes. Uncover and cook until liquid evaporates. Add salt and pepper. Remove from heat.
- Turn oven on to 425 degrees.
- Wisk together eggs, milk, and cheese. Pour over zucchini lifting up zucchini to allow eggs to coat bottom of pan.
- Put skillet on medium-low heat and cook until sides are set and top is slightly runny (about 15 to 20 minutes).
- Place in heated oven and cook until center is cooked through (test with knife or toothpick). Remove from oven and slide silicone spatula around edges to loosen. Slide it onto a large plate.
Slice into 8 wedges.
Serve hot right then or cold the next morning.
Carb Count
Total recipe: 36.5 grams carbs
1/8th slice: 4 grams carbs
You read that right; there are only 4 grams of carbs per slice!
{ 1 comment… read it below or add one }
My daughter’s allergic to eggs so I only eat them hardboiled in the kitchen where I can keep her completely away from any of it. (There’s a baby gate to the kitchen) Anyway, I wish I could make this, it sounds SOOO good. I will pass on the recipe to my parents, they’ve been looking for a recipe for a “tortilla” which is the Spanish version of frittata
The four carbs per slice is sweeet!