Frittato w Zucchini

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Frittato w Zucchini

Yield 6

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

It’s noted that eating this warm, makes time stand still

Ingredients

• 3 large potatoes (big, fat, and dirty), boiled until tender, peeled and roughly chopped
• 5 eggs
• 1/2 cup (125 ml) single (pure) cream
• 1 onion, thinly sliced
• 1/4 cup (80 ml) olive oil
• 2 small zucchinis (courgettes), thinly sliced
• 1 tablespoon sea salt
• 1 tablespoon chili flakes
• 1 tablespoon chopped oregano
• 1 tablespoon chopped thyme
• 1/4 cup (80 g) goat's curd
• Large handful of grated or sliced mozzarella
• Optional Ingredients:
• Asparagus or salad for serving

Instructions

1. Preheat the oven to 180°C (350°F).
2. Whisk together the eggs and cream in a bowl.
3. In a pan over low heat, pan-fry the onion slices in 2 tablespoons of olive oil until soft. You can use the baking pan you intend to use for baking to save on dishes.
4. In a low-sided baking tin (about 35 cm x 25 cm/14 inch x 10 inch) or a flameproof casserole dish, combine the chopped potatoes, zucchini slices, sautéed onion (including the oil), sea salt, chili flakes, oregano, and thyme.
5. Pour the egg and cream mixture over the potato-zucchini mixture in the baking tin.
6. Place little dollops of goat's curd over the top of the mixture, then evenly distribute the grated or sliced mozzarella over the dish.
7. Bake in the preheated oven for 30 minutes or until the frittata is set and the cheese is melted and slightly golden.
8. Once baked, you can enjoy the frittata warm or cold. It's noted that eating it warm seems to make time stand still in a delightful way.
9. Optionally, serve with asparagus or a side salad.

Nutrition Facts

Calories

363

Fat

20 g

Sat. Fat

6 g

Carbs

38 g

Fiber

6 g

Net carbs

32 g

Sugar

4 g

Protein

11 g

Sodium

1260 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.