Frittata with yogurt and zucchini

Name: Frittata with yogurt and zucchini - Fabia M.
Ingredients: 6 eggs; 1/2 zucchini; 2 tablespoons yogurt; fresh thyme; salt; pepper; olive oil

Appetizers - Frittata with yogurt and zucchini by Fabia M. - Recipia

Frittata with yogurt and zucchini is one of the recipes we make especially on weekends when we have breakfast together. This time, I used fresh zucchini from the market, thyme from the garden, a bit of yogurt, and eggs. It's a rustic, simple omelet where the zucchini is lightly sautéed before being covered with the egg and yogurt mixture. We served it with a salad of fresh cucumbers and green onions. Quick Info Total time: not specified in the original recipe Preparation time: not specified exactly Cooking time: the zucchini is sautéed until lightly browned; after adding the eggs, the frittata cooks for 3-4 minutes on each side Servings: not specified; the recipe uses 6 eggs Difficulty: easy Recipe type: breakfast, brunch, or weekend meal Ingredients 6 eggs 1/2 zucchini 2 tablespoons yogurt Fresh thyme, to taste Salt, to taste Pepper, to taste 2-3 tablespoons olive oil, for frying Preparation method 1. Wash the zucchini well. The skin can be left on, as I did, or removed if you prefer. Cut the zucchini lengthwise into four pieces and scoop out the seeds from the center. 2. Slice the zucchini thinly. The slices don’t have to be perfect, but it’s good if they are of similar thickness so they cook roughly at the same time. 3. Heat 2-3 tablespoons of olive oil and add the zucchini slices to sauté. Let them cook until they are lightly browned. 4. Season the zucchini with salt and pepper, then add the finely chopped fresh thyme. Gently stir to avoid mashing the zucchini. 5. In a bowl, beat the 6 eggs together with the 2 tablespoons of yogurt. The mixture should be well combined before pouring it over the zucchini. 6. Pour the egg and yogurt mixture over the browned zucchini. Cook the frittata for 3-4 minutes on each side until it becomes golden. 7. Serve the frittata warm, either plain or alongside a fresh cucumber and green onion salad. For this recipe, the zucchini is not added raw to the eggs. It is cooked first in oil, and this step gives it a more pleasant flavor and makes it better suited for the final texture of the frittata. The yogurt is mixed directly with the eggs, not with the zucchini. Why I make this recipe often It’s a practical recipe for days when I want a warm breakfast without a long list of ingredients. It’s made from eggs, zucchini, and a few things we usually have at home. Plus, it can be served as soon as it’s ready and pairs well with a simple salad. I also like that the zucchini is used in a very simple form. It doesn’t need many spices because the eggs, yogurt, thyme, and a bit of pepper are enough for flavor. It’s the kind of dish I make especially when I find fresh zucchini at the market. Tips and Variations Tips If you keep the skin on the zucchini, wash it well before cutting. The skin adds a nice color to the frittata, but it can be removed without changing the recipe steps. Remove the seeds from the center before slicing. This way, the slices remain more uniform, and the part used in the recipe is better suited for frying. Slice the zucchini thinly so it browns more easily. There’s no need to fry it until it becomes very soft; just enough to get a bit of color. Add salt and pepper after the zucchini has lightly browned. The fresh thyme should be finely chopped before being added to the pan for better distribution among the slices. When pouring the eggs, try to spread them evenly over the zucchini. Cooking on both sides is important for the frittata to become golden and not remain soft inside. Substitutions The recipe uses plain yogurt and fresh thyme. If you don’t have thyme, it can be omitted, but the flavor will be less pronounced. The zucchini can be peeled if you don’t like the skin, without changing the quantity of the other ingredients. No specific type of yogurt is mentioned, so it’s enough to use plain yogurt in the indicated amount. There’s no need for a larger quantity, as the eggs should remain the base of the mixture. Variations In the form presented, the frittata is a rustic omelet with zucchini, yogurt, and fresh thyme. To maintain the flavor of the recipe, it’s better not to overload the mixture with too many ingredients. The zucchini and thyme should remain easily detectable. You can keep the skin on the zucchini or remove it. This is the simplest variation already included in the preparation method and does not change the cooking method. Serving Ideas The frittata can be served warm, immediately after cooking. We enjoyed it with a salad of fresh cucumbers and green onions, a simple combination perfect for a weekend breakfast. It can also be served as a light main dish. The salad adds freshness and does not overpower the flavor of the zucchini or thyme. Frequently Asked Questions Should the zucchini be peeled before cooking? It’s not mandatory. The zucchini should be washed well, and the skin can be kept. If you prefer zucchini without skin, you can peel it before cutting it lengthwise. Why is the center of the zucchini removed? The center contains the seeds and is softer. In the recipe, the zucchini is sliced thinly and lightly browned, which is why the center is removed first. How long is the frittata cooked after adding the eggs? The recipe indicates 3-4 minutes on each side. The frittata should be golden before serving. Can I use dried thyme instead of fresh thyme? The original recipe is made with fresh thyme, finely chopped. If you don’t have it, you can omit it. There’s no need to modify the other steps. What is the frittata with zucchini served with? It is served with a salad of fresh cucumbers and green onions. It can also be eaten plain as long as it is warm. Nutritional Values The values below are estimates for the entire recipe, as the exact weight of half a zucchini, the type of yogurt, and the amount of oil absorbed are not specified. For the entire frittata: Calories: approximately 700-850 kcal Protein: approximately 40-45 g Fat: approximately 55-70 g Carbohydrates: approximately 8-12 g Most of the protein comes from the eggs, while the fats mainly come from the yolks and olive oil. The difference between the minimum and maximum values mainly depends on using 2 or 3 tablespoons of oil and how much oil remains in the dish after frying the zucchini. The yogurt and zucchini contribute a smaller amount of calories and carbohydrates. Storage and Reheating The frittata is tastiest served immediately while warm. If there are leftovers, store it covered in the refrigerator and consume later. To reheat, warm it gently so the eggs don’t become too hard and dry. The cucumber and green onion salad is better prepared separately and added only at serving time.

Frittata with yogurt and zucchini

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