A couple of weeks ago I had the perfect day. You know the kind of day I’m talking about. All my favorite songs came on the radio, lights turned green as I drove right through, my hair behaved from morning all the way until I came home from work. And then, right on cue, I made the perfect frittata.
Not that it’s exactly difficult to make a frittata. I mean, you beat some eggs, saute some meat or veg or whatever, pour the eggs in, maybe add some cheese or herbs and then run the whole thing under the broiler. Simple and easy. But what this method usually produces is a tasty weeknight dinner, and what it produced on this particular day was more like a miracle.
It was perfectly golden brown on the outside, with a creamy, almost custard-y interior. The baby zucchini I sauteed were meltingly soft and tender, but still held their shape. The whole thing was dotted with just exactly the right amount of salty feta to provide the perfect counterpoint to the cool herbaceous yogurt sauce we ate it with.
All in all it was a brilliant success, and one that I think could be easily replicated with a bit of attention to detail. Now if I only I could say that about the perfect day....
(This is the perfect example of a set of pictures that didn't quite come out the way I wanted them to. I had no idea, when throwing together a frittata for a simple weeknight meal that it would come out so well I'd want to photograph it. By the time it came out of the oven it was starting to get dark out and we were starving, so I just snapped a few quick shots. If anyone had any pointers on how to take better photos in low light, I'd love to hear them!)
Zucchini Frittata with Lemon-Herb Yogurt
-3 baby zucchini sliced into ½-inch disks
- ¼ large onion or ½ a small onion, sliced lengthwise
- about 1 tbsp olive oil
- 4 large eggs
- handful of parsley, chopped
- 3 ounces of your favorite feta or chevre, crumbled into irregular pieces
- ½ cup greek style yogurt
- zest of 1 lemon
- 2 tbsp chopped chives
Saute the zucchini and the onion in the olive oil in a medium-size ovenproof skillet over med heat until they’re just starting to color. Meanwhile beat the eggs with a little salt and pepper so the white and yolk are mixed but no quite uniform. When the veg are ready, pour the eggs into the pan and as the edges start to cook, gently lift them with a fork or spatula to allow some of the uncooked egg to slide underneath.
At this point, turn on your broiler.
Sprinkle half of the parsley over the fritatta and all of the feta. When the frittata is starting to brown on the bottom, move the pan under the broiler. Check it continuously to be sure it doesn’t burn. When the eggs are set and the edges of the feta are turning golden brown, remove the fritatta from the oven.
Add the lemon zest, chives and remaining parsley to the yogurt and mix to combine. Serve the yogurt spooned onto slices of the frittata or on the side.