herb frittata with zucchini and peas

today is a good day! i’ll catch up with some reading (cookbooks), plan the menu for the next ‘jerusalem’ themed supper club (i’ve got so many ideas it’s impossible to fulfill them all…), do some vintage shopping and a little household chores, bake a cake for my grandma and in the evening it’s a girls’ night. can it get any better?
can you believe i’ve never made a frittata to this date? well, i made one a few weeks back for a brunch, tada! that was a first. firsts are always nice, as they make you humble for cooking and so alert. and oh so happy when something turns out good! i decided to make it a healthy frittata, packed with lots of greens: herbs (mint and basil), zucchini, peas and scallions. it was incredibly moist and light, actually now my favorite way to enjoy breakfast eggs. and this would be just so good the next day, sandwiched between a dark, wholemeal bread and a thick layer of butter… sadly, there wasn’t enough left to try it – it was gone within the blink of an eye. happy weekend, friends!

herb frittata with zucchini and peas
adapted from ‘essen & trinken’

12 eggs (yes, an incredible 12 eggs… sorry?)
2 small zucchini, halved and thinly sliced
1 cup peas (frozen)

1/2 cup mint, finely chopped
1/2 cup basil, finely chopped
2 scallions, finely chopped
2 garlic cloves, finely chopped
2 tbsp. olive oil 
1 tbsp. butter
2 tsp. maldon sea salt
start by preheating the oven (as so often) to 160 degrees c (320 degrees f). stir the eggs up in a bowl, season with salt and put aside. heat the olive oil and butter in a large skillet (that’s ovenproof). fry the zucchini, garlic, peas and scallions for 2-3 minutes. add the herbs and then pour in the egg mix. fry for 2-3 minutes, until the eggs have set. take the pan and put it in the oven. bake it (for the frittata to cook through) in the pan for about 20 minutes. make sure the oven isn’t too hot, as it will only cause your frittata to dry out. remove and let cool before serving.
this would be incredibly good with some added goat cheese or cottage cheese… cottage cheese renders everything light and fluffy and moist. or maybe with added roasted tomatoes in it. anyway, we’ll meet again, frittata!
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