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Jim Coleman Recipes

Zucchini Frittata with Sweet Basil

The Ingredients you will need are:

2/3 cup of Olive Oil
2 Garlic Cloves, minced
6 Zucchini, cut into 3/4 inch cubes
20 Eggs
3/4 cup of Milk
1 tablespoon of Salt
1 teaspoon of freshly ground Black Pepper
1/2 cup of chopped Fresh Basil
1/2 cup of Grated Parmesan Cheese
A pinch of Paprika
10 fresh Basil Leaves for garnish

Heat 1 tablespoon of the oil in a saucepan and saute the garlic for about 3 minutes over medium heat. Add the zucchini and saute until almost soft, about 10 minutes.

In a large bowl, beat the eggs well; stir in the milk, salt, pepper and chopped basil.

Put the remaining olive oil in a 12-inch saute pan suitable for serving. Add the egg mixture and cook over moderate heat, folding as you would an omelet. When the eggs are fluffy, stir in the reserved zucchini and garlic. Continue to cook, without stirring, until semi-firm.

Top with parmesan and sprinkle with paprika. Run the frittata under the broiler for a few minutes until it is slightly brown on top. To serve, cut into pie shaped wedges and garnish with fresh basil leaves.

This recipe serves 10 people

©2005 WHYY