Baked Zucchini Frittata

I’m so glad I discovered the trick of baking frittatas in a spring form pan, as opposed to the old school high maintenance frying pan method. So much easier to mix the egg with your flavouring then pop in the oven to bake for 15 minutes while you do other things. My type of dinner.

Feel free to play around with the filling. Tomatoes are lovely, as are different cheeses, canned chickpeas work a treat or fresh asparagus in the spring. So many possibilities.

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Baked Zucchini Frittata

Total Time 25 minutes minutes

Servings 2 people

Ingredients

• 2 zucchini (courgette) (courgettes) sliced into rounds
• 4 eggs
• 2 handfuls grated parmesan cheese
• salad leaves to serve
• 1 to 2 tablespoons lemon juice

Instructions

• Preheat oven to 200C (400F).
• Heat a large frying pan (skillet) on a medium heat. Add a little olive oil and cook zucchini, stirring occasionally until they are tender.
• Combine eggs and parmesan and season.
• Line a 20cm (8in) spring form pan with baking paper and grease the base and sides with butter or oil. Spoon the zucchini in then pour over the egg mixture.
• Bake for 15 minutes or until golden and puffy.
• Combine lemon juice with 2 tablespoons extra virgin olive oil. Season and toss the leaves in the dressing to serve with the frittata.

Variations

carnivore – serve with bacon!

carb lovers / more substantial – serve with crusty bread + butter or add cooked pasta.

more substantial (low carb) – extra cheese. Roast macadamias.

paleo (grain, legume & dairy-free) – replace parmesan with sliced almonds.

Waste Avoidance Strategy

zucchini (courgettes) – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

eggs – will keep in the fridge for weeks or use for another meal.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.