Zucchini, Basil and Parmesan Frittata – currently my favorite way to make a frittata. I’d describe this as a cross between a bread pudding and a frittata. Pillowy and light in texture and flavored with lots of aromatic basil and parmesan, this is a simple and easy addition to a brunch menu but is so perfect for lunch with the girls (or boys) served with a salad. And, also so good for dinner. A useful recipe to keep in your repertoire.
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It’s not often one recipe can span the whole day and do breakfast, lunch and dinner – this recipe can. I’ve served it a couple of times on the weekend for brunch which is exactly what the creator of this recipe – Yotam Ottolenghi, intended. This is an adaptation of Yotam’s recipe from one of my current favorite cookbooks aptly titled, ‘Simple‘. If you’re searching for a cookbook with wholesome recipes, fresh ingredients that don’t require too much time or fuss, then this cookbook is going to be what you need.
My frittatas tend to be on the hefty side with lots of eggs and filling. And I tend to cook them in a cast iron skillet – adding to their weight. They’re good served cold, sliced into small wedges. But this frittata is light and luscious. The bread peaks get a little crunchy which is a lovely contrast to the creamy, silky interior. And with only a few ingredients the recipe comes together simply with a little bathing of the bread in a creamy mix, everything is tumbled into a baking dish to be cooked – certainly worthy of turning your oven on no matter the temperature outside. For the meat-lovers, added some chopped cooked bacon on pancetta. Oh & if you’re on the look out for other frittata recipes – always so handy to have, then check out these recipes below. Until next time, toodles, take care, Lovoni xo
ZUCCHINI, BASIL & PARMESAN FRITTATA
Equipment
- 9 x 13 inch baking pan
Ingredients
- 10 oz Italian or ciabatta bread, crusts removed & discard, bread torn into chunks about 6 cups (8oz/226g) with crusts removed (use crusts for breadcrumbs in another recipe
- 1 cup whole milk
- 1 cup heavy cream
- Olive oil for greasing pan
- 6 large eggs, whisked
- 3 garlic cloves, crushed
- 1/4 teaspoon ground nutmeg
- 3 oz finely grated fresh parmesan cheese, divided
- 2 medium zucchini, coarsely grated – about 4 cups (1lb/430g) – I like to use a combination of yellow & green zucchini
- 1 cup basil leaves, torn, plus extra for garnish
- A good pinch of sea salt and freshly ground pepper
Instructions
- Combine bread, milk and cream in a large bowl. Cover and set aside for 30 minutes, stirring occasionally, until the bread has absorbed almost all the liquid.
- Preheat the oven to 400°F (200°C). Brush a 9 x 13-inch baking pan with olive oil.
- Add egg, garlic, nutmeg, half the parmesan and the torn basil to the bread mixture; fold to combine. Scrape the mixture into the prepared pan. Somewhat even out the top but don’t flatten it, create some peaks so the top can achieve some crusty parts. Bake, uncovered, for 20 minutes.
- Sprinkle the remaining parmesan over the top and bake a further 15 minutes, uncovered, or until the frittata is cooked and a knife comes out clean when inserted into the middle and the top is golden brown. Let it sit for 5 to 10 minutes before serving. Serve topped with extra basil leaves for garnish, if desired. This is best served warm. Serves 6.
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