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Tomato and Zucchini Frittata

1

July 9, 2011 by Sara Kreidler

This recipe is super easy, and a great way to use up whatever veggies and herbs you have on hand.  A frittata is bit like a quiche, but without the pie crust.  I used tomatoes and zucchini with basil because I’ve got a stash of each to use up right now, but you could use just about anything.

Here’s what the frittata looks like at the end of step 4 of the recipe below.  The frittata starts on the stove and moves to the oven to finish cooking, so it is important to use an oven-safe skillet.  I used Toby’s Granny’s cast iron skillet (one of our most prized possessions), but if you don’t have a cast iron skillet, any non-stick (or well greased) oven-safe skillet will work.  If you don’t have an oven-safe skillet, you can transfer the veggies to a pie plate at step 4 below, add the eggs and then put the pie plate in the oven and increase the time in the oven by 5-10 minutes.

We ate the frittata alongside toasted English muffins and thick-cut bacon from our farmer’s market.  If you want to be healthy,this would be great with a nice green salad or fruit salad.  But, then again, BACON.  Just sayin’.

Ingredients

  • 8 eggs
  • ½ cup Parmesan cheese
  • 6 basil leaves, thinly sliced
  • Salt and pepper
  • 2 tablespoons olive oil
  • ½ cup white onion, diced
  • 1 medium zucchini, thinly sliced
  • 2 large tomatoes, seeded and chopped
  • 2 cloves of garlic, minced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat the eggs until frothy, then add Parmesan, basil, salt and pepper and mix well. Set aside.
  3. Heat olive oil in a 9 inch cast iron skillet over medium flame.  Add onion and cook until soft.  Add the zucchini and cook for 2 minutes.  Add tomato and garlic and cook for 1 minute.
  4.  Spread the vegetables evenly over the bottom of the skillet.  Give the egg mixture a few more whisks and then pour egg mixture into the skillet. Cook over medium flame for 3-5 minutes or until the bottom and sides of the frittata begin to firm up.
  5.  Transfer skillet to the oven and bake for 15-20 minutes or until the eggs are fully cooked (you can test by sticking a knife into the middle of the frittata; if the knife comes out clean, the frittata is ready).  Remove skillet from oven and run a spatula or knife around the edge of the frittata to loosen it from the skillet.  Slice frittata into wedges and serve hot.
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One thought on “Tomato and Zucchini Frittata

  1. eftychia says:

    Simple to make, delicious in taste! Thanks for sharing.

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