Summer Garden Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- freshly ground black pepper
- 8 large eggs
- fine grain sea salt
- 2 tablespoons unrefined cold-pressed extra-virgin olive oil + ad
- 1 bunch scallions trimmed and sliced
- 3 cloves garlic sliced thinly
- 3 medium zucchini (about 1 pound) ends trimmed and sliced thinly by hand or by the slicing disk of the food processor
- 1/4 up chopped fresh basil leaves
- 1/2 up ricotta cheese or goat cheese or feta (optional but i used feta in the photographs)
- 5-6 zucchini blossoms (optional i used 4 large ones)
- 1/2 up cherry tomatoes or 2 roma tomatoes sliced
- Carbohydrate 1.05502104166667 g
- Cholesterol 564 mg
- Fat 13.2547595833333 g
- Fiber 0.01159375 g
- Protein 16.7781239583333 g
- Saturated Fat 4.13242875 g
- Serving Size 1 1 (although when I'm hungry, I could eat a fourth of (178g)
- Sodium 16442.7776014945 mg
- Sugar 1.04342729166667 g
- Trans Fat 2.22272791666666 g
- Calories 191 calories
Preheat oven to 375 degrees. In a 10-inch skillet, warm the olive oil. Sauté the scallions until softened. Add the garlic and cook for 1 minute. Add the zucchini slices and a generous pinch of salt and sauté until tender, about 6 minutes.In a large mixing bowl, beat the eggs, basil, 1 teaspoon salt, and a few grinds of black pepper. Stir the cooked zucchini mixture into the eggs and combine well.Place the skillet back over medium heat and add a little extra oil if the pan seems dry. Pour the egg and zucchini mixture into the pan. Arrange the zucchini blossoms on the surface of the frittata or chop and scatter on top. Dollop tablespoonfuls of the ricotta and the cherry tomatoes around the frittata. Transfer skillet to the oven and bake until firm, about 40 minutes.
