Zucchini and Ciabatta Frittata
Ottolenghi's zucchini ciabatta fritata
Based on a recipe in Simple, by Yotam Ottolenghi
Ingredients
- 1 lb 2 oz/500g ciabatta, crusts removed, roughly torn (6 cups/250g)
- ¾ cup plus 2 tbsp/200ml whole milk
- ¾ cup plus 2 tbsp/200ml heavy cream
- 2 large garlic cloves, passed through a garlic press
- 6 large eggs, lightly beaten
- 3/4 tsp ground cumin
- 3 oz/80g Parmesan, finely grated
- salt and black pepper
- 2 medium zucchini, coarsely grated (4 cups/430g)
- 1¼ cups/ 25g basil leaves, torn
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F
- Put the ciabatta, milk, and cream into a medium bowl and mix well. Cover and set aside for 30 minutes, for the bread to absorb most of the liquid.
- Put the garlic, eggs, cumin and ¼ cup/50g of Parmesan into a separate large bowl with ¾ tsp salt and ¼ tsp pepper. Mix well, then add the bread and any remaining liquid, followed by the zucchini and basil. Stir gently.
- Place an 8 x 10-inch/20 x 25cm baking dish in the oven for 5 minutes, until hot.
- Remove from the oven, brush with the oil, and pour in the zucchini mix.
- Even out the top and bake for 20 minutes.
- Sprinkle the last of the Parmesan evenly on top of the frittata, then bake for another 20-25 minutes, until the frittata is cooked through—a knife inserted into the center should come out clean—and the top is golden brown.
- Set aside for 5 minutes, then serve.
Notes
- This can be baked about 4 hours in advance and then warmed through for 5 minutes before serving. Ideally it should be eaten on the day it is baked, but it will keep in the fridge for I day; just warm through for 10 minutes.