I prepared James Beard's Zucchini Egg Frittata this morning. It's an easy recipe that's quick to prepare and makes a perfect keto (under 1 gram of carbohydrate per serving) meal right in a cast-iron skillet. This recipe is from the book James Beard's Menus for Entertaining.
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:
- 6-8 small zucchini, 1 ½ to 2 pounds (organic is best)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (I like Kerrygold pasture-raised butter)
- 8 eggs
- 1 teaspoon salt (I prefer pink Himalayan salt or Redmond's Real Salt)
- ½ teaspoon freshly ground black pepper
- ½ cup grated imported Parmigiano-Reggiano cheese (see dairy free option below.)
How to Make a Zucchini Frittata
The frittata cooks in a 12-inch cast-iron skillet and then I brown the top under the broiler for a few minutes.
- Use a 12-inch seasoned cast-iron skillet or oven-safe skillet. Butter or spray the pan with cooking oil for even cooking and easy removal.
- Cook zucchini in butter and oil until tender. You are not trying to brown it.
- Pour beaten eggs over zucchini and cook like an omelet, lifting the cooked eggs with a rubber spatula so the uncooked portion hits the pan and cooks through. Cook until the eggs are set.
- Sprinkle with cheese and place the pan under the broiler for a minute until the top is light brown and crispy.
- Remove from the oven and let sit for a minute before slicing. Loosen the frittata from the pan by running a knife around its perimeter.
- If you have parsley in the fridge, you can chop up about ½ cup and scatter on top.
How to Make Your Frittata Dairy-Free
To make this zucchini frittata recipe dairy-free, you can replace the butter with an additional tablespoon of oil. Skip the cheese and place the pan 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. I highly recommend them!
If you like this recipe, try these:
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 broiler with rack set in 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.
Notes
Nutrition
Nutrition Information
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.