When discussing superfoods, the Frittata isn't the first thing that comes to mind...but this one has more superpowers than Superman himself! Heather Connell who wrote the cookbook, Powerful Paleo Superfoods, stopped by Tonia's Kitchen to talk about her recipe for a Frittata with tomatoes, zucchini and basil. She told Tonia they make for an especially hearty dish that can be made for any meal of the day. Possibly the best thing about them (other than the taste, of course!) is how adaptable they are to whatever ingredients you have on hand. Try them with spinach or kale sometime.
Frittata with tomatoes, zucchini, and basil
Makes 6 to 8 servings
1 tablespoon (14 g) coconut oil (or bacon grease or ghee)
2 medium zucchini, cut into rounds and quartered
2 scallions, finely diced
1 tablespoon (1 g) fresh basil, chopped
1 cup (150 g) cherry tomatoes, halved
Sea salt and freshly ground black pepper
10 large eggs
Preheat the oven to 425°F (220°C, or gas mark 7).
In a 10-inch (25 cm) ovenproof skillet over medium heat, warm the oil. Add the zucchini; cook, covered, stirring often, until tender, about 3 to 5 minutes. Uncover and add the scallions, basil, and tomatoes and cook until all the liquid in the pan evaporates, about 2 to 3 minutes. Season with salt and pepper; remove the skillet from the heat.
In a medium bowl, whisk the eggs. Pour the eggs over the zucchini mixture, gently lifting the vegetables to allow the eggs to coat the bottom of the pan.
Return the skillet to medium-low heat, and cook until the sides are set yet still slightly runny on top, 15 to 20 minutes. Place in the oven, and cook until the center is cooked through when tested with a wooden toothpick, about 10 to 15 minutes. Remove from the oven; gently slide a heatproof spatula around the edges and underneath to loosen it from the skillet. Serve immediately.