Zucchini, Mint and Basil Frittata

Zucchini, Mint and Basil Frittata

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Organic Zucchini
Organic Whole
Large Eggs
Fine Sea Salt
Black Pepper
Chopped Fresh Mint
Chopped Fresh Basil
Grated Parmesan
Cheese

 

2 pcs

15
2-1/2 tsp
1-1/2 tsp
2-1/2 tsp
2-1/2 tsp

3 TBSP

 
  1. Preheat oven to 400 F. Peel the zucchini and cut them in julienne style or dice.
  2. Season the zucchini with a touch of fine salt.
  3. Beat the eggs with a fork until frothy. Add salt, pepper, parmesan and the chopped herbs.
  4. Add the previously cut zucchini into mixture and pour over the Silpat® Entremet previously brushed with oil.
  5. Bake in the oven at 400 F for about 20 minutes, the surface should golden brown. Do not overcook!
  6. Allow to rest for a few minutes before removing from mold. The frittata can be inverted onto a large plate or platter.
  7. Cut into squares, serve with a salad or enjoy by itself.
   
Substitution Notes:
Substitute parmesan cheese with other type of cheese ie. Gruyere, Cheddar. Otherwise an extra pinch of salt will do if no cheese is added.
 

 

Zucchini, Mint and Basil Frittata

 

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Spatula, fork
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Metal or glass bowl for mixing


easy difficulty level
    Zucchini, Mint and Basil Frittata

 

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