I prepared James Beard's Zucchini Frittata this morning. This is an easy frittata recipe that's quick to prepare and makes a perfect Keto meal (under 1 gram of carbohydrate per serving) right in a cast-iron skillet. This recipe is from James Beard's Menus for Entertaining.
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What's a Frittata?
Frittata, meaning fried in Italian, is an egg-based dish that is actually an open-faced omelet. This is a nice spring dish for brunch or a light dinner. You can top it with freshly grated parmesan cheese and pass it under the broiler for a few minutes to get a nice cheesy crust on top.
What You Need
- Zucchini
- Olive oil
- Butter (I like Kerrygold pasture-raised butter)
- Eggs
- Salt
- Pepper
- Parmigiano-Reggiano cheese
How to Make a Zucchini Frittata
- Preheat the broiler with the rack set in the top one-third of the oven.
- Butter or spray a 12" skillet up the sides so the eggs don't stick to the pan.
- Wash but do not peel zucchini.
- Thinly slice zucchini into ¼" slices and cook slowly in oil and butter until just tender, on medium-high heat, about 6 minutes.
- Sprinkle the cheese on top and run under the broiler to brown lightly. Let the frittata stand for a minute or two, and then cut in wedges and serve.
How to Make a Dairy Free Frittata
To make this frittata dairy-free, you can replace the butter with an additional tablespoon of olive oil.
Skip the cheese and place the pan under the broiler for a few minutes to get a nice brown crust on top.
What to Do with Leftovers
You should enjoy your frittata right out of the oven. You can cut leftovers into wedges, and store them in an airtight container for up to three days in the refrigerator.
To heat your leftovers, microwave for a minute on full power or place in a small skillet with a little butter until heated through.
Who is James Beard?
In the 1990s, I was Production Manager at a uniform company called Chefwear in downtown Chicago. The groundbreaking company, innovator of the cotton baggy-style chef pants and chef coats, manufactured over 100 chef coats for the James Beard Foundation awards dinner every year. I became curious. Who was this man with the bowtie on these jackets?
I went to a bookstore one night after work and came home with Beard's book, Simple Foods. The book contains many columns Beard had written over the year for American Airlines' in-flight magazine, American Way.
This was the first cookbook I ever bought, and I read it cover to cover. Beard explained that food doesn't have to be complicated; it just has to be fresh. Inspired, I started cooking for myself and I'm still going strong 25 years later.
James Beard (1903-1985) was a chef, cookbook author, cooking teacher, and vibrant television personality. My library is full of Mr. Beard's books, and I love them all!
The vintage books are almost 50 years old, but Beard loved to cook with fresh ingredients, and his content is still relevant. He had a zest for life, which bounces off the pages of his books.
More Healthy Low-Carb Recipes
- Roasted Baby Eggplant Poppers
- Roasted Cauliflower with Garlic
- Pico de Gallo with Faux Pepper Chips
- Roasted Broccoli and Carrots
- Roasted Cauliflower and Carrots
"📖 Recipe"
James Beard's Zucchini Egg Frittata
Ingredients
- 6-8 small zucchini (2 pounds), trimmed
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 teaspoon pink Himalayan salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the broiler with the rack set in the top one-third of the oven.
- Butter or spray a 12" skillet up the sides so the eggs don't stick to the pan.
- Wash but do not peel zucchini. Thinly slice into ¼" slices and cook slowly in oil and butter until just tender, on medium-high heat, about 6 minutes.
- Beat the eggs with the salt and pepper and pour gently over the zucchini. As the eggs cook, lift the cooked eggs with a rubber spatula so the runny eggs can flow underneath and cook through. Cook until just set.
- Sprinkle the cheese on top and run under the broiler to brown lightly. Let the frittata stand for a minute or two, and then cut in wedges and serve.
