The zucchini in my CSA share continue to challenge me and I continue to mount the hill but I’m now starting to look beyond dinner to use up these prolific offerings. Thus breakfast ….
I have to admit, I’m not really a fan of the frittata. As foodie friendly as this Italian inspired omelette might be, I’ve not met many frittatas I liked … until now. My issue is that the typical frittata is either runny with egg or, more commonly, a dry pancake of something you gulp down for fear of offending its creator.
Enter the zucchini and mozzafina. Your typical zucchini is full of water … which is why I thought, hmm, what about putting it in a frittata to keep the frittata moist? In addition, and not wanting to take any chances, I wanted a bit more moisture through some cheese … and I wanted something that wouldn’t overpower the the subtlty of the rest of the dish. The fresh mozzarella (mozzafina in this case) seemed the perfect choice. With the mozzafina on the counter, I thought Caprese salad (the notorious fresh Italian salad composed of mozzarella/bocconcini, tomatoes, and basil), and, hmm, why can’t I get this in the frittata? The rest is history: a Caprese a frittata with zucchini. And, yes, it really worked.
A few cooking notes. I chose to use just the yellow grape tomatoes I had which kept the frittata an absolute pure golden colour. But really, I chose them because I’m being overwhelmed with them out of my garden and they seemed like a great garnish over regular diced tomato. Also, I used a 10″ cast iron skillet so that I could go from stove top to oven and allow for an even cooking up the sides. Other pans will work, but don’t choose anything too big or else your frittata will be dry. You could easily add another egg or two to this dish to bulk it up for a larger breakfast party. Finally, if you want to keep this vegetarian, omit the back bacon.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Caprese Frittata with Mozzafina, Fresh Tomato and Zucchini
- 1 medium zucchini (1½ cups), chopped
- 2 slices of back-bacon, cubed
- 1/3 cup of chopped onion
- 1 small Shishito pepper, diced
→ or substitute red bell pepper if necessary
- 1 clove, roasted garlic
- 1 tablespoon fresh basil, shredded
- 12 cherry/grape tomatoes, cut into quarters
→ or substitute 1 medium sized tomato, diced
- 125 grams (4.5oz) fresh mozzarella
- 1/2 teaspoon salt
- grating fresh pepper
- 4 large eggs
- Preheat oven to 350ºF.
- Do your prep by chopping onion and bacon, dice the pepper, shred the basil chiffonade, and quarter the tomatoes. Slice the mozzafina. Chop the zucchini as well. Crack the eggs into a bowl and beat well, until frothy, with salt and pepper.
- Heat skillet over medium-high heat. Add oil and butter and melt. Add the onions and the cubed back-bacon, and fry for about 5 minutes until the back has browned and the onions turn golden.
- Add diced Shishito pepper and the chopped zucchini and cook for 2 more minutes, until zucchini has just softened.
Add the roasted garlic and basil and stir well and make sure the contents are spread evenly in the pan. Remove from heat.
- Top the ingredients with the quartered tomatoes.
Now layer with the mozzafina. Choose a pattern you can live with because the cheese will be visible when you serve.
Pour in the frothy eggs and evenly cover the ingredients.
- Place skillet in oven and bake for about 20 minutes, until the egg in the centre has just barely cooked … but don’t confuse the melted and creamy cheese for the egg. Do NOT overcook the frittata.
- Let rest for 5 minutes before cutting and serving ….
Have a great Sunday breakfast!