ZUCCHINI FRITTATA WITH ROASTED TOMATOES AND GOAT CHEESE

Sometimes inspiration for a meal comes from unexpected sources. My friend Denise sent me a message with a photo of her dinner and four simple words: you must make this. She got it in a publication from her grocery store in England, showcasing their seasonal fresh ingredients. It joined zucchini with roast tomatoes and goat cheese, and looked great.  I ask you, what’s not to love? To make things even more interesting,  the zucchini receives the spiralizer treatment, although you could obviously do a coarse shred or a fine slicing. Don’t let the lack of a spiral cutter stop you. I used my Tarte Tatin pan, which sits patiently in the pantry waiting for the opportunity to shine. It is simply perfect for this type of recipe, so if you own one, open your horizons beyond the classic French dessert.

ZUCCHINI, ROASTED TOMATOES AND GOAT CHEESE FRITTATA
(adapted from Lakeland, UK)

12 cherry tomatoes
1 tbsp olive oil
15g butter
1 medium shallot, sliced
1 large zucchini, spiralized (use green or yellow, depending on availability)
5 eggs
2 tbsp heavy cream
1 tsp herbes de Provence
Salt & freshly ground black pepper
125g goat cheese, crumbled
kalamata olives, pitted and halved, to taste

Heat the oven to 400 F (200 C).  Place the cherry tomatoes on a small roasting tray and drizzle over the olive oil. Cook for 10 minutes and set aside.

Meanwhile, melt the butter in a round, non-stick 8-inch pan that can go in the oven,  brushing it over the entire base and up the sides to prevent the frittata from sticking. Cook the sliced shallot over a medium heat until softened. Add the spiralized courgette and cook for 2-3 minutes, until slightly softened.

Whisk the eggs in a Pyrex cup, add the herbs the Provence and season with salt and pepper. Add the eggs to the pan with the crumbled cheese, and top with the roasted tomatoes and black kalamata olives.

Cook over a low heat for 10-15 minutes, until the frittata is beginning to set, but the top is still a little runny. Finish off under a hot oven until the top of the frittata acquires a golden color. Leave in the pan for 1-2 minutes before turning out onto a plate and cutting into wedges.

ENJOY!

to print the recipe, click here

Comments: This goes for our regular rotation, for sure! I think I slightly overcooked the bottom of the frittata this time, but it did not compromise the flavor at all. From the original, I had three modifications. Used herbes de Provence instead of rosemary (a texture thing for me), added a little heavy cream to the egg mixture, and included kalamata olives as topping.  Because, as you might have heard years ago, I am a kalamata-cheerleader. We had a couple of very tiny slices as leftovers, and they were still quite amazing after a brief heating in our small electric oven, just to kill the cold from the fridge.

A very simple and flavorful dish, that you can modify to suit your taste with different veggies, herbs, and maybe adding some coconut milk instead of heavy cream. Yes, that could work quite well…

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15 thoughts on “ZUCCHINI FRITTATA WITH ROASTED TOMATOES AND GOAT CHEESE

  1. I will definitely try this though I might just use sun-dried tomatoes instead of fresh. I already know I will like it. I have been making a frittata with goat cheese and Herbes de Provence for years. I didn’t have goat cheese the last time so I used Boursin cheese instead and that was delicious as well.

    Liked by 1 person

  2. Pingback: Modish Taste | ZUCCHINI FRITTATA WITH ROASTED TOMATOES AND GOAT CHEESE

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