Tuesday, July 17, 2012

Zucchini Chevre Frittata

I know I haven't posted to this blog in a long, long time.

But I made the most delicious frittata the other
day and wanted to document it
so I could make it again.

I "wing it" so much, 
that sometimes when my Hot Rockin' Hubby
really likes something, 
I often don't remember how I made it.

Last Sunday at church,
we were blessed with a bag of zucchini
from a friend's garden.

India and Ahnalin fought over those
zukes all the way home!

I apologize for the bad photos.

Here is my creation.

Zucchini Chevre Frittata


2 Zucchini
1/3 onion
2-3 garlic cloves
olive oil
6-7 eggs
2 ounces Chevre cheese
seat salt
cracked black pepper
fresh rosemary

Turn your oven on to 425 degrees

 Slice your zucchini in 1/4" slices and spread on a stoneware pan
or non-stick cookie sheet.
If you don't have either of these, use a regular cookie sheet
but put a piece of parchment paper on it before you place the zucchini on it.

Drizzle a little olive oil

Roast the zucchini slices about 15 minutes
until they are tender.

Layer the zucchini slices in a deep dish baker.

Saute your chopped onion and garlic
in a little olive oil.
I used a red onion so it looks pink.

Spread the sauteed onions and garlic over the top 
of the zucchini.

Whisk your eggs along with your sea salt,
cracked black pepper and fresh rosemary.

Pour your egg mixture directly over the zucchini and onions.

Drop pieces of the chevre cheese onto the top.

And bake, uncovered,
at 425 degrees for 30-35 minutes.

I served this with a green salad and melon.

It was also wonderful the next day, served cold.

1 comment:

  1. Thanks Sivje, I'm diabetic and always looking for good fritatta recipes. This sounds and looks great. Can't wait to try it!