Zoodle Frittata

A drizzle of aged balsamic, grated Parmesan, garden fresh tomatoes and basil adorn this deliciously elegant yet simple breakfast dish.

I’ve been playing around with my spiralizer a bit, and I thought it would be fun to put a zoodle-y spin on a breakfast classic.

Zoodle Frittata

This frittata is really simple to put together. And it’s definitely worth breaking out the cast iron skillet for this beauty!

Sauté a few aromatics together in an oven-proof skillet, add zoodles, top with a mixture of eggs, milk and Parmesan cheese and bake till set. Then serve it up with beautifully ripe garden tomatoes, some torn basil and a drizzle of aged balsamic.

And an extra sprinkle of Parmesan cheese. Because PARMESAN CHEESE.

Obviously.

Zoodle Frittata

This was a great way to celebrate summer’s bounty. If you’re making this when tomatoes aren’t super ripe, I’d suggest using some grape or Campari tomatoes, since they’re pretty consistently sweet.

This dish would be great any time of year, for breakfast, lunch or dinner.

Or maybe even a midnight snack…

Zoodle Frittata

Zoodle Frittata

Makes 6 Servings

Zoodle Frittata

A drizzle of aged balsamic, grated Parmesan, garden fresh tomatoes and basil adorn this deliciously elegant yet simple breakfast dish.

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup yellow onion, thinly sliced
Pinch of red pepper flakes
2 medium zucchini, spiralized (about 3 1/2 to 4 cups - I used the shredding blade for medium sized noodles)
6 eggs, beaten
1 cup reduced fat milk
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon kosher salt

For garnish:
Ripe tomatoes, cut into wedges
Basil leaves, torn
Aged balsamic
Freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F.
  2. Heat oil in an oven-proof skillet, preferably cast iron, over medium heat. Add garlic, onion and red pepper flakes and sauté until the onions are translucent. Add zucchini noodles and sauté for 2 minutes.
  3. In a large bowl, whisk together eggs, milk, Parmesan and salt. Pour into skillet over zucchini noodles. Flatten any stray zoodles down with a spatula or spoon and transfer the skillet to the preheated oven for 20-30 minutes, or until a knife comes out clean. If you want a little extra color on top at the end, you can broil it for 2 minutes. Let cool slightly before cutting.
  4. To serve, cut frittata into wedges and serve with tomato wedges alongside. Sprinkle torn basil leaves on top of frittata, drizzle with aged balsamic and an extra sprinkle of Parmesan cheese. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

http://bigflavorstinykitchen.com/zoodle-frittata/

  • Yum! I’ve been looking for more ways to use my spiralizer! This looks great!

  • Great recipe Ashley, perfect for a healthy weekend brunch!