John Myers
Zucchini Frittata with Goat Cream
The perfect zucchini frittata with goat cream recipe with a picture and simple step-by-step instructions.
- 200 g Zucchini fresh
- 1 Shallot
- 8 Stems Fresh thyme
- 6 Eggs
- 6 tbsp Milk
- Salt and pepper
- 0,25 tsp Chilli flakes
- 100 g Goat cream with herbs
- 2 tbsp Rapeseed oil
- Wash and clean the zucchini and cut into thin strips lengthways around the kernels using a peeler. Peel off the shallot, halve and cut into thin strips.
- Pluck the thyme leaves from the stalks and finely chop. Whisk eggs, milk, a little salt and chilli flakes. Preheat the oven to 200 degrees.
- Heat the oil in an ovenproof pan (20-24 cm diameter). Sauté zucchini, shallots and thyme in it and season with salt and pepper. Pour egg milk over it and spread the goat cream on top with a teaspoon. Bake in the hot oven on the rack on the middle rack for 15 minutes. Shortly before the end of the baking time, bake briefly under the oven grill.
- Let the zucchini frittata with goat cream rest for 5 minutes, then remove from the pan and arrange on a platter or large plate.
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