Veggie and Crème Fraiche Frittata
Veggie and Crème Fraiche Frittata
Try this quick and easy recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 2 tablespoons Creme Fraiche, at room temperature
  • 2 tablespoons freshly grated Parmesan
  • ¼ teaspoon Lemon zest
  • Kosher Salt and freshly Ground Black Pepper
  • 2 tablespoons Unsalted Butter
  • 1 Zucchini, cut into ½-inch dice (2 cups)
  • 2 cups fresh Baby Spinach, washed and dried, stems removed
  • 4 large or 5 medium Eggs
  1. Preheat the oven to 400 degrees F
  2. In a small bowl, mix together the creme fraiche, Parmesan and lemon zest. Sprinkle with black pepper and set aside
  3. 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
  4. 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
  5. 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

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