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Appetizers, Mains, Vegetarian

Zucchini, feta and basil frittata

Zucchini, feta and basil frittata
Bob Chamberlin / Los Angeles Times

Hanukkah begins Friday at sundown, and one of our friends has already purchased colored paper and streamers, multi-colored candles and biodegradable dishes and cutlery for a party. She'll buy nuts and bolts at a hardware store for do-it-yourself menorahs, then ... Read more

Total time: 50 minutes | Makes 8 medium or 30 mini frittatas
  • 3 medium or 4 small zucchini
  • 2 large eggs, separated
  • 1 1/3 cups coarsely grated feta cheese
  • 1/4 cup chopped green onions
  • 1/2 cup flour (or slightly more if necessary)
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons chopped fresh basil or oregano (or half of each)
  • 1/4 teaspoon black pepper
  • Olive oil for frying

Step 1Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.

Step 2In a large bowl, mix together the egg yolks, feta cheese, green onions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the feta mixture.

Step 3Heat an 8-inch heavy or nonstick frying pan over medium-low heat and add just enough oil to cover the bottom of the pan. Pour enough batter to cover the base of the pan, a scant one-half cup for each medium frittata or about 1 heaping tablespoon for each mini frittata. Cook the frittatas until they are golden brown on one side and set in the center, about 3 minutes (the mini frittatas will take less time), adjusting the heat as needed so they don't brown before they are set. Gently flip the frittatas over and lightly brown the other side.

Step 4Keep the finished frittatas in a warm oven until all the batter is used.


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