Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
30 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 2 tablespoons creme fraiche, at room temperature
  • 2 tablespoons freshly grated Parmesan 
  • 1/4 teaspoon lemon zest 
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons unsalted butter 
  • 1 zucchini, cut into 1/2-inch dice (2 cups) 
  • 2 cups fresh baby spinach, washed and dried, stems removed 
  • 4 large or 5 medium eggs 

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a small bowl, mix together the creme fraiche, Parmesan and lemon zest. Sprinkle with black pepper and set aside.

In an 8-inch oven-safe nonstick skillet, melt the butter over medium heat. Add the zucchini, season with salt and pepper and saute until the zucchini softens and develops some color, about 5 minutes. Add the spinach and cook long enough for the spinach to wilt.

Season the eggs with salt and pepper and give them a good whisk in a medium bowl. Add the eggs to the spinach mixture and, using a wooden spoon, pull the set eggs from the edge of the skillet into the center and allow the bottom to set.

Spoon the creme fraiche mixture on top of the eggs and pop the skillet in the oven. Bake until puffed and golden, about 8 minutes. Cut into 4 wedges.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Garden Vegetable Frittata

Recipe courtesy of Kelsey Nixon

Vegetable Terrine

Recipe courtesy of Laura Calder

Boxty with Mustard-Chive Creme Fraiche and Irish Smoked Salmon

Recipe courtesy of Bobby Flay

Vegetable Lasagna

Recipe courtesy of Kelsey Nixon

Roasted Vegetable Medley

Recipe courtesy of Cooking Channel

Vegetable Chow Mein

Recipe courtesy of Ching-He Huang

On TV

So Much Pretty Food Here