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Spinach and zucchini frittata

10/4/2014

 
Spinach and zucchini frittata by Liz Posmyk Good Things
'We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands and we'll have something else to fob off on them, I'm sure). But in the past when we grew 'zeppelins' we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run.      —  John Griffin, a.k.a. Kitchen Riffs


Those witty words written on my recent Chocolate Walnut Zucchini cake post by fellow cook and food writer, John who blogs at Kitchen Riffs, really made me laugh. It seems everyone knows about zucchini excess and zeppelins. On Twitter recently, ABC producer and presenter, Ginger Gorman (a.k.a. fresh chilli) asked what I thought of a fresh produce exchange and another food enthusiast came back with the clever response: 'I see a circle of people trying to make people take another zuke!'. So I guess the question begs to be asked: Can you really have too much home-grown zucchini? And does this also apply to spinach (which is flourishing is my kitchen garden this season)?
Spinach, zucchini and free range eggs
One good thing that's come from having zucchini zeppelins, both from my own patch and 'gifted' to me, is that Peter seems to love what I'm cooking with them! In fact, the first time I made my zucchini slice for him — a tried and tested old favourite that's been on my repertoire since the 70s — Peter wolfed it down, had seconds and then said to me 'You can make that again.' That's absolute music to my ears, folks. And make it again I have!

Last week, I added a bunch of home-grown spinach to the mix, used wholemeal flour, baked it in a round cake tin and labelled it frittata. That version was particularly well received too and is great for breakfast, as well as lunch and dinner (with a side salad). So, here's my recipe. You can leave out the bacon if you prefer and maybe add some slices of red bell pepper or small cherry tomatoes for extra flavour and colour.

The recipe...

SPINACH AND ZUCCHINI FRITTATA A LA LIZZY
5 free range eggs, lightly whisked
1 cup wholemeal self-raising flour
2 cups grated zucchini (about 250g)
1 cup shredded spinach
1 medium onion or French eschalot, finely chopped
3/4 cup finely diced smoked bacon or lean Kaiserflesch
1 cup grated cheese (I use a favourite Parmesan)
1/4 cup light olive oil
sea salt and freshly ground black pepper, to taste

Preheat oven to 180 degrees C. Grease an 8-inch round cake tin and line the base and sides with baking paper. Combine the whisked eggs, flour, grated zucchini, shredded spinach, onion or eschalot, bacon, oil, sea salt, pepper and 3/4 cup of the cheese in a large pyrex bowl and stir with a wooden spoon to combine. Spoon the mixture into the prepared tin. Sprinkle the top with the remaining cheese and bake for 30-40 minutes until golden and cooked through. (If there is still egg oozing through air bubbles in the top, the frittata is not quite cooked). Turn out onto a board lined with a sheet of baking paper. Serve sliced into wedges (like cake), with a side salad if serving for lunch or dinner. Any leftovers are delicious eaten cold or reheated gently the following day. Serves 6 as a main meal, or 12 as a light breakfast.
recipe_for_spinach_and_zucchini_frittata_a_la_lizzy.pdf
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Use the freshest ingredients for best results...

Ingredients for my spinach and zucchini frittata by Liz Posmyk Good Things

Great for breakfast, as well as lunch and dinner (with a side salad)...

Spinach and zucchini frittata by Liz Posmyk Good Things
Print Friendly and PDFPrint Friendly
I've embedded a PDF version of the recipe into this post, as well as my previous post, as a reader is telling me she is having issues printing. As Peter and I have been able to print both recipes without problems, I have popped a PDF here in the event you'd like to print the recipe. If you try with the print widget button and do have issues, please kindly let me know. Many thanks xo

Tell me dear readers, what are your thoughts? Can you really have too much home-grown zucchini?! And does this also apply to spinach or silverbeet? Do pop in and comment, I love hearing from all of you xox.
Gary Lum link
8/4/2014 12:06:15 pm

Mmm...eggy goodness :-)

Lizzy
11/4/2014 10:00:50 pm

You like your eggs, don't you Gary : )

e / dig in hobart link
8/4/2014 12:09:24 pm

you cannot beat a vegie slice like this, lizzy. one of the girls at work has been eating this warm for her brekkie this week, as soon as she gets to her desk (no time to eat at home) and i must admit the small makes me hungry! such a great reliable dish to make. i love how you have made yours in a round tin - makes it look fancy!
sadly my zukes are coming to an end and my silverbeet is not performing well at the moment...

Lizzy
11/4/2014 10:01:43 pm

Thanks Elizabeth… I thought it might be nicer in a round tin, but for decades have made it in a lamington tin : )

Deena Kakaya link
8/4/2014 12:13:32 pm

Mum, eggs and greens go so well together x

Lizzy
11/4/2014 10:01:57 pm

They do, don't they Deena : )

Deena Kakaya link
8/4/2014 12:14:11 pm

I meant mmmm...not mum x

Lizzy
11/4/2014 10:02:08 pm

Thought so : )

Norma Chang link
8/4/2014 12:35:21 pm

This looks so delicious and so easy to put together, thanks for sharing.

Lizzy
11/4/2014 10:02:25 pm

Thank you Norma, it really is a great recipe!

[email protected] link
8/4/2014 01:04:56 pm

I love a well cooked frittata. Lately I've been nuts about potato, cheese and pumpkin but now that I see this gorgeous example - my tune is changing!

Lizzy
11/4/2014 10:02:48 pm

Hmmm, potato cheese and pumpkin frittata sounds good Maureen xo

Eha
8/4/2014 03:53:29 pm

Your frittata really looks like a beautiful cake! Well, I love zucchini and could never have too many in the house . . . but tho' I use roughly the same ingredients than yours, flour generally does not enter the scenario and I cook it first on the stovetop and then place it under a grill for a few minutes to puff up most beautifully :) ! Mostly a main meal with salad for me . . .

Lizzy
11/4/2014 10:03:22 pm

Sounds great Eha. I have made it without flour too, but the addition of flour does give it a little more substance.

ela@GrayApron link
8/4/2014 04:00:01 pm

I love those things...a great dish to load it with veggies! And I prefer it cold...:) ela

Lizzy
11/4/2014 10:03:35 pm

Cold is good too, Ela : )

Kyrstie&AFreshLegacy link
8/4/2014 04:28:47 pm

Of course you can not have too much zucchini!!! :-D

Lizzy
11/4/2014 10:03:51 pm

Great answer, Kyrstie! : )

John @ Kitchen Riffs link
8/4/2014 04:36:51 pm

Glad you like that zeppelin response! ;-) I love any kind of greens in a frittata -- this looks so terrific. Great light on your frittata! Those aren't the easiest thing to photograph, at least not for me, but you did a wonderful job.

Lizzy
11/4/2014 10:04:35 pm

I did indeed, John! Greens are great in a frittata, indeed. Thank you for your kind words about the light in my photograph. Very good of you to say.

Lorraine @ Not Quite Nigella link
8/4/2014 06:25:12 pm

Hehe that would be hilarious to find a zucchini on your doorstep wrapped in a blanket! :P

Lizzy
11/4/2014 10:04:47 pm

He he he, Lorraine!

Mandy The Complete Book link
8/4/2014 08:58:59 pm

I love zucchini - this is a winner of a frittata Lizzy.
Have a super day.
:-) Mandy xo

Lizzy
11/4/2014 10:05:00 pm

Mandy, thank you so much! xox

Anna Johnston link
8/4/2014 11:26:34 pm

Leave out the bacon... I'll pretend I didn't see that! :) hmmm, no, I don't like zucchini, something about the texture, but when it's served like this, it's pretty damn good. It's a rippa way to get the greens in too. If you have excess veggies, add me to the list, happy to take off your hands. Wishing you a wonderful week Lizzy! :)

Lizzy
11/4/2014 10:05:37 pm

Hi Anna, sorry about the bacon… but, yes, this is a great dish! Have a lovely weekend and thanks for stopping by : )

everythingofcooking link
9/4/2014 02:29:52 am

mmm, it must be delicious!!! Retweeted!

Lizzy
11/4/2014 10:05:48 pm

Many thanks! : )

Karen (Back Road Journal) link
9/4/2014 05:37:49 am

Your frittata sounds great…I can see why Pete would like it. It reminds me of a crustless quiche I make.

Lizzy
11/4/2014 10:06:17 pm

Thanks Karen, yes, crustless quiche, frittata, slice. Good stuff, whatever you call it : )

Rosemarie link
9/4/2014 12:12:39 pm

This looks so delicious! Will try this out as soon as my pots and pans arrive!

Lizzy
11/4/2014 10:06:36 pm

Thanks so much, Rosemarie! And welcome to Canberra : )

Andrea
9/4/2014 01:02:01 pm

How timely! I just bought some lovely zucchini (unfortunately we only have a solo pumpkin growing in our garden..), this is on the menu tonight for sure!

Lizzy
11/4/2014 10:06:49 pm

Wonderful! I hope you like it!

Jennifer Milk and Honey link
9/4/2014 11:47:12 pm

I always have too many zucchini at this time of the year, but it's not a bad problem to have. Anyone who visits, gets zucchini (and eggs) to take home. A good frittata can get me out of all sorts of problems when the kids are starving and I've been out all day.

Lizzy
11/4/2014 10:07:06 pm

Oh nice, can I come visit!!!???

Laura (Tutti Dolci) link
10/4/2014 08:58:35 am

This looks like the perfect veggie frittata for spring!

Lizzy
11/4/2014 10:07:19 pm

Thanks Laura, a good old favourite!

Glamorous Glutton link
11/4/2014 09:57:46 am

Ooh this looks delicious. My memories of my mother's allotment was too much of every thing. I loved the fresh veg but there really is a limit to how much you can eat yourself. But with a variety of wonderful recipes from fellow bloggers perhaps I could keep up with all that produce.

Lizzy
11/4/2014 10:07:41 pm

GG, so true. : )

cheri link
11/4/2014 10:35:56 am

This is probably the prettiest frittata I've seen, love the flavor combination. Just happened across your site and it is wonderful.

Lizzy
11/4/2014 10:08:04 pm

Cheri, thanks so much, very kind. Welcome to good things : )

David link
12/4/2014 01:25:18 am

This looks so incredibly good and light! When I lived in the Eastern United States, the zucchini drops were ferocious. Now in the Southwest, it's Meyer lemon drops, grapefruit or oranges... I suppose there are many worse problems, eh?

Lizzy
12/4/2014 12:28:05 pm

Wow David, Meyer lemons, yum!

Zsuzsa link
12/4/2014 04:02:31 am

Lizzy you are not on Blogger are you? I have been trying to insert printer friendly into the post body, but no luck so far. Last night I made a mess of my blog and it took me 2 hours to get back some of the extras I already had and only by using a different template. Frittata is good. Our garden is dug up, and my darling started putting in seeds. But I wouldn't mind a fresh zeppelin of yours about now. We have to wait for ours.

Lizzy
12/4/2014 12:27:31 pm

Hi Zsuzsa, no, I'm not. Print Friendly has a support network that you can email! They are actually very helpful! I wish you lived next door, I could send a zeppelin over!

Jamie link
14/4/2014 12:28:49 am

Liz, that is one gorgeous quiche! Quiche is the perfect dish for me, hot, cold, room temp, picnics. And I love zucchini in quiche (and the bacon ain't a bad addition). Spinach adds a great punch of vitamins. Beautiful! Now I'm really looking forward to spring!

Lizzy
23/4/2014 02:22:55 pm

Hi Jamie, thank you for your kind words. Yes, this is wonderful hot or cold and great for picnics! And so easy! Enjoy your spring xo

Jamie link
14/4/2014 12:29:31 am

Ohhh its a frittata. To me it is a quiche, is that just silly?

Lizzy
23/4/2014 02:23:04 pm

Not at all xo

Fiona @TIFFIN bite sized food adventures link
14/4/2014 12:50:14 am

And old fave Liz. In our house it's known as zucchini bake. We have a slice for dinner and then some in the lunchboxes the next day. Never as good though as straight from the oven!

Lizzy
23/4/2014 02:23:29 pm

Ah, glad to see you know this one! We love it too!

Lesley Peterson link
14/4/2014 09:52:41 am

Great post and pics! I laughed when I read about leaving zucchini zeppelins on people's doorstep. That is exactly what went on (and still goes on) in Manitoba, Canada.

Lizzy
23/4/2014 02:23:48 pm

Hi Lesley, that is too funny! Thanks so much for stopping by xo

Martyna @ WholesomeCook link
26/4/2014 12:57:11 pm

Hi Lizzy, Love love love zucchini and have it with most things actually. For breakfast I like to stir fry it with chilli and coconut oil, I add it to pasta sauces, soups and even eat raw with dips. You can't have too much. :-) However, while I love eggs, I am yet to grow fond of fritattas and quiches.

Lizzy
27/4/2014 05:23:32 pm

Hi Martyna, how interesting : )

Kylie link
1/5/2014 11:45:26 am

This is such a perfect example of how the simple things are often the best! Your frittata looks and sounds amazingly delicious. I often make a similar recipe but your's sounds slightly more healthier so will try it. Mine is generally any leftover vegies in fridge, always bacon -adds so much extra flavour, and I use cheddar instead of parmesan. Secret weapon is the roasted pumpkin! Leftovers perfect to eat at any time of day or night!!! Cant wait to try your version!!! xx


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