Food

Spinach and Zucchini Frittata (Omelette)

My First Recipe Book

After poring over a million recipes in my first recipe book and not being able to decide which one to try, I finally decided to make the Spinach and Zucchini Frittata as my first recipe out of this book! I thought it looked like an omelette but I don’t actually know if there’s a difference. In any case, I thought to have a nice brunch with mom and sister (and maybe some girl pow-wow time) and this seemed simple enough to make. Or so I thought.

There’s not really a Part A or Part B, I just like my ingredients broken down instead of one long list. Otherwise I become super disorganized in the kitchen as if my brain doesn’t function.

Ingredients

Olive oil
80 g grated emmenthal cheese (which I omitted)

Part A:
1 red onion, thinly sliced
1 zucchini (courgette), sliced
2 garlic cloves, crushed
100 g spinach leaves (I just used about a handful)

Part B:
6 eggs
2 tbsp cream
1/2 tsp salt
Pepper to taste

Method

  1. Prepare ingredients for Part A.

    Red Onion and Zucchini
  2. Beat the eggs and cream together and season with salt and pepper. (If adding cheese, add half here)

    Eggs
  3. Heat olive oil in a non-stick frying pan and fry the onion first. Add in zucchini (courgette) when onions are slightly brown.

    Frying Onion and Zucchini
  4. When zucchini browns, add in garlic and cook for about a minute. Add the spinach and cook until it wilts and excess moisture has evaporated off (otherwise frittata will be soggy in the middle so the book says).

    Frying vegetables
  5. Shake the pan to get even layer of mixture. Pour the beaten eggs and cream from Part B over the vegetables. Cook for a few minutes until egg is just set (best done on low heat, as mine got burnt!).

    Pour In Egg
  6. Now for the slightly complicated part. You’re meant to put the frying pan in the grill (and add the rest of the cheese here) to cook the top, but I decided I was going to flip it. And because I had fried it on high heat, the bottom was burnt and the top was still full of watery egg. DISASTER. It was like egg exploded everywhere in the kitchen. It flipped without breaking though *big grin*. AND…it was only half burnt!

    Flip Frittata
  7. Cut into wedges and serve.

    Spinach and Zucchini Frittata

The unburnt parts tasted really good. We finished the whole thing and I’d definitely make this again. Plus, it was so easy to make (except the part where I flipped it).

Of course, there was the egg explosion to clean up afterwards.

10 Comments

  • Reply

    Mary

    January 8, 2011

    Oooh…that was really delicious. Sorry, I didn’t have enough :( Next time, please cook more…double the amount :P

    • Reply

      Sharon Moh

      January 8, 2011

      It was wasn’t it? So surprised :D. You realize I’ll be using twelve eggs if I doubled the amount lol

  • Reply

    Peh Sun

    January 8, 2011

    This looks very delicious.

    • Reply

      Sharon Moh

      January 8, 2011

      Oh hi! I just commented on your Alexander McQueen jeans lol – love it! You’ve got daredevil style ;)

  • Reply

    lequan

    January 8, 2011

    hey Sharon,

    this looks delicious and so healthy. i’m a cheese gal so i think i’d add in the cheese…actually a lot of it….teehee. love that picture of the zucchini and spinach sauteeing in the pan. i’d eat it just like that too. thanks for sharing this recipe.

    • Reply

      Sharon Moh

      January 9, 2011

      Thanks girl, I imagine it’d be really good with cheese :).

  • Reply

    lena

    January 9, 2011

    looks like omelette but is this a bit spongy? bet this is good with that plenty of fillings. i wonder what difference would it make if you were to grill them..

    • Reply

      Sharon Moh

      January 9, 2011

      Umm I’m not sure I don’t think it was spongy. But ya I love it with a lot of filling, though I don’t know if there would be much difference if I grilled it.

  • Reply

    Ananda Rajashekar

    January 15, 2011

    way you go girl this is brilliant!

    • Reply

      Sharon Moh

      January 16, 2011

      I actually made it a couple more times since then. So great for breakfast.

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