Veggie and Creme Fraiche Frittata
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 2 to 4 servings
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
- 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.
