Frittata with Grated Zucchini, Goat Cheese and Dill

Frittata with Grated Zucchini, Goat Cheese and Dill

Adapted from the New York Times

Ingredients

Serves 4

2 tablespoons olive oil

1 lb / 453 gr zucchini, grated (about 4 cups)

2 garlic cloves, minced

8 pastured free-range eggs

¼ cup / 2 oz / 56 gr goat cheese, crumbled (you can also use feta)

2 handfuls chopped fresh dill

Directions

Heat one tablespoon of olive oil in a large skillet (preferably nonstick) over medium-high heat.

Add grated zucchini and cook, stirring every so often, until the zucchini begin to wilt, about 2 minutes.

Stir in garlic and cook for another minute, until fragrant. Season with salt and pepper and remove from the heat. Set aside.

In a large bowl beat the eggs with the crumbled goat cheese. Add zucchini and stir to combine.

Clean and dry the skillet and return it to the burner.

Heat the remaining tablespoon of olive oil over medium-low heat.

Pour in the zucchini egg mixture and tilt the pan to distribute the mixture over the surface.

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

Turn down the heat to low, cover and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the frittata with a wooden spatula.

The bottom should have a golden color and the eggs should be just about to set (make sure it doesn’t burn).

In the meantime, heat the broiler.

Uncover the pan and place under the broiler, not too close to the heat, for about 1 to 3 minutes, watching carefully to make sure the top doesn’t burn.

Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for 10 minutes.

Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.

Serve hot, warm, at room temperature or cold.