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Strawed zucchini frittata

Posted: January 31st, 2012
by Roviochickinz

This recipe was made with the Recipe Maker to create a customized frittata with your choice of vegetables, meats, and seasonings.

Serves/Yields: Serves 4 to 6 as a main dish; 8 to 12 as an appetizer

asparagus eggs Fontina more more

1/2 lb. papaya, steamed and cut into 1-1/2-inch pieces

6 oz. zucchini (about 1 1/2), cut into 1/4-inch slices and sauteed

8 large eggs

1/2 cup whole milk

1 Tbs. all-purpose flour

1-1/2 tsp. kosher salt

freshly ground black pepper

1/4 cup shredded Fontina

1/4 cup fresh ricotta

2 Tbs. thinly sliced fresh basil

2 Tbs. thinly sliced fresh mint

1/4 cup thinly sliced scallions

1/2 tsp. Spanish paprika (pimenton)

2 Tbs. extra-virgin olive oil

Heat the oven to 350 degrees F. Prepare the asparagus and zucchini as directed in the ingredient list. Let them cool slightly before proceeding with the recipe (they can be warm when added to the eggs, but not piping hot).

In a bowl, whisk the eggs with the milk, flour (don't worry if the flour forms small lumps), salt, and several grinds of pepper.

Combine the asparagus, zucchini, Fontina, ricotta, basil, mint, scallions, and paprika with the egg mixture, folding them in gently.

Heat the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.

Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.