Frittatas are so easy to make & are a perfect quick-fix dinner solution. Leftovers can be eaten for lunch the next day. They also make a good on-the-go breakfast option. Most frittatas can be whipped-up in 30 minutes or less & are a good way to add more veggies to your diet. Like these cute little zucchini.
Instead of letting the zucchini in your garden get to gigantic proportions, harvest them while they’re still small. Small zucchini, like I’ve used in this frittata, require next to no prep & they contain much less water than their giant siblings making them perfect for a frittata as they’re not going to waterlog the eggs.
Of all my frying pans, this beat-up old, non-stick pan works the best for frittatas because it’s shallow so I can slide the frittata out easily. Cast iron, which is what most of my frying pans are, works nicely for a frittata as the whole pan can go into the oven & they’re reasonably non-stick, but they’re a little deeper making it harder to slide that puppy out of there.
My preference has always been to eat frittatas cold with a fairly simple salad. Warm or cold, it’s good either way but slices perfectly when cold. Hey I did something with this frittata I’ve never done before in my many years cooking…are you ready…I grated the sweet taters. What! Ground breaking lol. Normally I’d roast them but who knew? Grating them worked a treat & was much less time consuming. I’ll certainly be doing that again in other recipes.
I have to apologize, I was up most of the night with a very upset tummy & I’m feeling pret-ty ordinary today so please excuse the complete lack of witty & sarcastic comments today. No wait, there was a hint of sarcasm.
However you cut it 🙂 this is a really nice recipe. Baby zucchini, sweet potato, goat cheese (use cow feta instead if you prefer), parmesan cheese & lots of fresh basil, together, they’re pretty darn delicious. I’m off to eat some dry crackers (gluten-free of course) & drink some iced water. Have a fabulous evening xo.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz (226g) baby zucchini, halved lengthways*
- 1 cup diced onion
- 4 garlic cloves, crushed
- 2 generous cups grated, peeled orange sweet potato
- 10 large eggs
- 1 pinch salt & freshly ground pepper
- 1/3 cup coarsely chopped fresh basil
- 4 oz (113g) soft goat cheese, broken into small pieces
- 1 cup freshly grated parmesan cheese
- Heat 1 tablespoon of oil & butter in a 12-inch (30cm) non-stick frying pan over medium heat. Arrange zucchini, cut side down, in a single layer. Cook 3 to 4 minutes or until lightly browned. Remove from pan; set aside.
- Heat remaining oil in same pan over medium heat. Add onion & garlic. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add sweet potato & cook, stirring for 2 minutes or until softened. Arrange mixture evenly in pan but do not pat down.
- Whisk eggs, salt & pepper in a medium bowl until well combined.
- Add basil, goat cheese & 1/2 cup of parmesan cheese. Stir until well combined. Pour mixture into pan, tilting pan to ensure egg mixture is evenly distributed. Arrange zucchini in clock face position. Sprinkle with remaining parmesan cheese. Cover pan with a baking sheet or large lid. Cook over medium-low heat for 10 minutes.
- Preheat broiler (griller). Place frying pan under broiler about 6 inches (15cm) from the heat. Cook 3 to 4 minutes or until top is golden brown. Let cool 10 minutes before cutting into wedges. Or serve cold. Wrap in foil & store in the fridge.
- * If you can't find baby zucchini, then slice medium-sized zucchini & use in the similar way to the directions in the recipe.