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Zucchini and Basil Frittata

NapaStyle Wine Club Zucchini and Basil Frittata NapaStyle Wine Club Zucchini and Basil Frittata
About this Recipe
Use this recipe as a template for other frittatas. Add chopped cooked cauliflower, roasted red peppers, or sautéed mushrooms, for example. If you want to make the frittata extra light, blend the eggs for 30 seconds in a blender. Sometimes I add Prosciutto bits to the eggs when I add the zucchini.
Ingredients
Serves: 4
  • 1 lb small zucchini
  • 1 1/2 tbsp extra-virgin olive oil, plus extra for brushing
  • salt and freshly ground black pepper
  • 1/4 cup fresh basil leaves, roughly chopped
  • 7 eggs, lightly beaten
  • 1/2 cup fontina or provolone cheese, grated
  • 8 slices country-style bread
  • red pepper flakes, to taste, optional
  • 2 vine-ripe tomatoes
Directions
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Preheat broiler.

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