Tomato Zucchini Frittata
From mystic_river1 16 years agoIngredients
- 1 tablespoon olive oil shopping list
- 1 small onion, finely diced shopping list
- 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds shopping list
- 1 tablespoon fresh thyme leaves, (or 1 teaspoon dried) shopping list
- coarse salt and freshly ground pepper shopping list
- 8 large eggs shopping list
- 1/4 cup milk shopping list
- 3/4 cup shredded shredded white cheddar shopping list
- 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise shopping list
How to make it
- Preheat oven to 425 degrees.
- In a 10-inch nonstick skillet over medium heat, warm oil.
- Add onion, zucchini, and thyme;
- cook, covered, stirring often, until tender but not browned, 8 to 10 minutes.
- Uncover, and cook until all the liquid in the pan evaporates.
- Season with salt and pepper; remove skillet from heat.
- In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan.
- Arrange tomatoes in an overlapping pattern on top.
- Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes.
- Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes.
- Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
People Who Like This Dish 6
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The Rating
Reviewed by 3 people-
Lovely.
jenniferbyrdez in kenner loved it -
Love Frittata! :)
noir in Boston loved it
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