It does not get easier than this. I have your breakfast, lunch, dinner or snack attack all sorted for you today. Isn’t this the perfect meal ? I love a meal that can be for whatever meal you want it to be. Throw in a salad and you have lunch or dinner…who is complaining ! 🙂 .
You know I seem to have this thing about zucchini’s. Well, instead of having them sliced, diced or spiralized, this time I have grated them ! I know ! For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini. This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side. The sundried tomatoes are heavenly with this and add such an amazing flavour. Guys, this frittata is insane !!!! in a good way, trust me. And…..it can be eaten hot or cold !!!
In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another. Either it was really good, or my family was starving. Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.
Sundried Tomato and Green Vegetable Frittata
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
1 cup (250 milliliters) packed grated zucchini/courgette/marrow
6 free-range, jumbo-sized eggs
1/4 cup buttermilk
a little oil/butter or ghee for saute’ing
1 cup (250 milliliters) packed diced onion
1 large fat garlic clove finely chopped (just over 2 teaspoons)
1 cup (250 milliliters) packed chopped baby spinach
2 Tablespoons chopped sundried tomatoes
1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar
Salt and pepper to taste
Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.
Grate the zucchini using the largest hole from the box grater.
Put grated zucchini on a dish towel, and add salt. (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.
Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)
Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.
Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic. Stir around.
Add the sundried tomatoes.
Taste, and season with salt and pepper.
Add the whisked eggs and buttermilk and stir with a wooden spoon.
Add the grated cheese, stir again until all the ingredients are nicely combined.
Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.
Please make sure the skillet or pan is able to go into a heated oven.
If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.
Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.