Persian Zucchini Frittata

 

This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern

Persian Zucchini Frittata MUST CREDIT: Photo by Goran Kosanovic for The Washington Post

Persian Zucchini Frittata MUST CREDIT: Photo by Goran Kosanovic for The Washington Post

touches. Serve with a green salad, if you’d like.  Serves 2.

  • 4 large eggs
  • 2 T water
  • ¾ t fine sea salt, plus more as needed
  • 2 T extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 T finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • ½ t ground turmeric
  • Two 6-inch zucchini, coarsely grated
  • ¼ t freshly ground black pepper
  • ¾ c cooked brown rice
  • 2 T finely chopped fresh parsley leaves
  • Pomegranate seeds (for garnish; optional)

Preheat the oven to broil, and set an oven rack in the second-highest position.

In a small bowl, whisk the eggs with the water and ¼ t of the salt.

Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes. Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.

Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini. Stir in the rice until well combined. Taste, and add more salt if needed.

Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes. Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.

Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.) Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature.