Zucchini Fritata

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I love eggs — from a simple egg over-easy on top of a piece of toast, eggs with ketchup or salsa, to scrambled eggs with onion garlic, tomato, and some fresh basil. We tend to eat eggs quite often, and not just for breakfast. A very traditional Guatemalan meal which has become a part of my cooking repitior is huevitos con frijoles: refried beans scrambled with eggs. They are satisfying, healthy, enjoyable meals, but simple enough to throw together at the end of those long days when we haven’t had time to shop or put on our creative thinking caps. This mediterranean meal, too, is just as simple.

This was another recipe developed to consume our overabundance of zucchini. But what a delight it turned out to be. This is a colorful, nutritious dish, and can be adapted to any palate and awaits your creative take. Don’t like dill, don’t have it? IMG_2038Use some fresh mint, cilantro, or parsley instead. No zucchini? How about some spinach. Have some red peppers, capers, sun dried tomatoes, cherry tomatoes? Those would work too. Any veggie or even meat that you would put into an omelet would work here. Its somewhere along the lines of a quiche, but with a little bit of flour and baking powder to give it a lighter fluffier texture. It went very well with the zucchini tatziki we had along side. You could serve this as an appetizer, side, or main entrée. It is delicious warm, cold, and at room temperature. You can increase the amount of cheese, decrease the amount of flour. Basically make it how you like. Its hard to mess up.

Zucchini Fritata
Adapted from Almost Turkish Recipes

Ingredients:
2 medium zucchini, coarsly grated and juices rung out
1/2 cup fresh chopped herbs of your choice (I used dill, mint, and parsley)
1/4 cup fresh olives, sliced
1/4 cup cheese (I used queso seco, but you could use parmasean, pecorino, feta, ricotta. almost anything
3 eggs
1/2 cup flour
1 tsp baking soda
Salt to taste (be careful, because you cheese may be very salty, and usually I use salt to remove the water from my zucchini)
1 tsp hot paprika

Directions:
Preheat oven to 400. Mix all ingredients together, and pour into greased 8 x 8 baking pan. Bake for 30 minutes, or until center is firm.

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2 Responses

  1. I specially liked the zucchini tatziki, are you planning on making a separate post for that one? 🙂

  2. […] to be made. Anyway, last night was zucchini night, featuring this flavor-packed dip along with a zucchini fritata, both inspired by Almost Turkish recipes. After reading about the health benefits of Mediterranean […]

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