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Dilly Zucchini & Goat Cheese Frittata

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Recipe

Fresh grated zucchini and dills bring the frittata very fresh taste, creamy goat cheese adds the extra creaminess and smooth, excellent breakfast for starting a day!

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

50 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ tablespoons olive oil
or any vegetable oil
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1 pound zucchini
grated, 4 to 4 1/4 cups
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4 cloves garlic
or to taste, finely chopped
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1 x salt and black pepper
to taste
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8 large eggs
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2 ½ ounces goat (chevre) cheese
crumbled (about 1/2 cup)
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4 ½ tablespoons dill weed
freshly chopped
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Ingredients

Amount Measure Ingredient Features
23 ml olive oil
or any vegetable oil
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453.6 g zucchini
grated, 4 to 4 1/4 cups
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4 cloves garlic
or to taste, finely chopped
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1 x salt and black pepper
to taste
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8 large eggs
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72.3 ml/g goat (chevre) cheese
crumbled (about 1/2 cup)
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68 ml dill weed
freshly chopped
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Directions

Heat ½ tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet or cast iron pan.

Stir in the zucchini. Cook until the zucchini starts to wilt, 1 to 3 minutes.

Add the garlic, stirring, cook for another 40 seconds to 1 minutes or until the zucchini has just wilted — it should still be brightly green.

Season to taste with salt and pepper, and remove from the heat.

Add the eggs and goat cheese in a large bowl, beat until well mixed.

Add salt and pepper to taste, and stir in the zucchini and the dill.

Clean and dry the pan, and bring back to the burner, set on medium-high.

Heat the remaining tablespoon of olive oil in the skillet until the pan is hot.

Pour in the egg mixture.

Tilt the pan to spread the eggs and filling evenly over the surface.

Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

Turn the heat to low, cover and cook 10 minutes, after every a few minutes gently shaking the pan.

Once a while, take off the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula to prevent the bottom from burning.

The bottom should have a golden color. The eggs should be just about set, cook a few minutes longer if they’re not.

Meanwhile, heat the broiler.

Uncover the pan and place under the broiler, for about 2 minutes, watching very carefully, do not let the top burn.

Remove from the heat, and gently shake the pan to ensure the frittata doesn't stick at the bottom.

Let it cool for about 10 minutes.

Loosen the edges with a wooden or plastic spatula.

Carefully slide or invert on a large serving dish.

Cut into wedges or any your favorite shapes.

Serve warm with some ketchup if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 17664% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 145mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 24g
Vitamin A 12% Vitamin C 25%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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