Veggie and Creme Fraiche Frittata

Name: Veggie and Creme Fraiche Frittata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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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

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

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.