Zucchini & Basil Frittata
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
12 leaves basil, chopped
12 leaves basil, chopped
1/2 cup cheddar cheese
3 eggs
1 tablespoon grapeseed oil
4 green onions
3/4 teaspoon salt
400g zucchini, grated
Equipment:
food processor
box grater
colander
bowl
mixing bowl
frying pan
oven
pot holder
Cooking instruction summary:
- Shred the zucchini with a box grater or a food processor.
- Place shredded zucchini in a colander with a large bowl underneath.
- Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.
- In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine.
- Crack the eggs in a separate bowl and beat them.
- Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.
- Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well.
- Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed.
- Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes.
- Use a pot holder to place skillet in the oven. Bake 12 to 15 minutes until the center tests clean.
Step by step:
1. Shred the zucchini with a box grater or a food processor.
2. Place shredded zucchini in a colander with a large bowl underneath.
3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.
4. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).
5. Spread the oil around, making sure the sides are nicely oiled as well.
6. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.
7. Bake 12 to 15 minutes until the center tests clean.
Nutrition Information:
covered percent of daily need
