I have been dying to make a frittata for a while now. The pots and pans I bought are all oven-safe, so nothing was stopping me. I bought a basket of mini zucchinis (I should have taken a picture, they were so cute!) at the farmers market last week, and wanted to use them. I found a recipe that was perfect - zucchini, onions and goat cheese. I figured I would throw in some fresh rosemary as well.
This turned out pretty well. I made some changes - I wanted to have more of an egg base to it, so I added more eggs. I used more zucchini and less onions than the recipe called for.
Now that I've made it, there are a few changes I would make the next time I would make it. I definitely recommend salting the zucchini and letting it sit in a colander for a while. I cooked it for a pretty long time, but a lot of water was still retained, so the frittata was soggy on the bottom. The salt would also give it some flavor. I've never caramelized onions before, and I had a hard time actually getting them to caramelize. They got nice and soft and sweet, but didn't turn golden brown. Another thing I would do is grate some parmesan on top - it would give it a nice golden crust. And I would probably add more rosemary than I did, to give some extra flavor. But I think the recipe was pretty good, and very filling.
Recipe: Caramelized Onion, Zucchini and Goat Cheese Frittata (adapted from My Kitchen Addiction)
2 tbsp olive oil
2 onions, halved and sliced
1 tbsp sugar
6 mini zucchini
2 egg whites
1/4 cup cream
2 tbsp fresh rosemary, chopped
1/4 cup goat cheese, plus extra to sprinkle on top
Heat the olive oil and sliced onions in a skillet over medium-low heat. Sprinkle with sugar and stir occasionally, cooking the onions until they are golden and caramelized.
Use a vegetable peeler to cut the zucchini into long thin ribbons.
Meanwhile, preheat the broiler. Uncover the skillet, sprinkle with some additional goat cheese, and broil for an additional 5-10 minutes, until the top is set and the frittata is cooked through. Serve immediately.