zucchini & roasted tomato frittata
please forgive us for our absence on the blog! like most canadians, the winter months have forced us into a state of hibernation, and finding a way to cope and power through with the ingredients that are no longer in season has been tougher than expected. but the colder months demand heartier meals, which brings us to this recipe for arguably one of the best frittatas you may whip up in your kitchen: decide after indulging please! this comes courtesy of chef jody williams from none other than buvette in new york city. the woman knows what she is doing when it comes to french cooking, adding a good dollop of butter or olive oil to each meal and creating quite a name for herself in the process. it's no secret that we recommend her petit gastrotheque (yes, we are biased because we got engaged there!) but it is the cutest little neighbourhood gem that is cooking up some of the best french food in new york. a saturday morning reminiscing about our last meal there inspired us to create our own version of her frittata recipe for a late breakfast. consider this a staple - and while you're at it, you should consider adding her cookbook to your collection at home. you won't be disappointed.
recipe (serves four):
- 1 small zucchini (ends cut off and discarded, thinly sliced using a mandolin)
- 6 free-range eggs
- a handful of cherry tomatoes
- extra virgin olive oil (we used our special occasion truffle oil for this one!)
- maldon sea salt flakes
- black pepper
- 1/3 cup chives (finely chopped)
- 1/3 cup basil (for garnish)
- generous amount of pecorino romano (grated to finish)
preheat the oven at 400°F / 205°C. using a mandolin or sharp knife, thinly slice the zucchini into rounds. halve the tomatoes and set both aside. whisk the six eggs vigorously in a separate bowl until light and frothy, adding in some of your chopped chives and basil if desired.
heat 3 tablespoons of extra virgin olive oil in a skillet over medium-high heat (a small to medium size skillet will ensure your egg mixture will remain fluffy after baking). add the zucchini and cook, stirring frequently until softened and slightly charred (about 5 minutes). disperse the cooked zucchini evenly in the pan and season with a pinch of sea salt. turn off the heat right before you pour over the eggs, allowing them to cook just slightly on their base. add a drizzle of olive oil (or truffle oil if you're feeling luxurious) and scatter the cherry tomatoes cut-side up over top.
place the skillet in the oven and bake until the eggs are just set - about 10 minutes or so. remove the frittata from the oven, drizzle with a dash more olive oil and a crack of black pepper. sprinkle with the remaining chopped chives, torn basil and grated pecorino. plate and serve with a fresh slice of sourdough bread.
a saturday morning breakfast for the books. thank you chef jody williams.