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’.
- 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
- Preheat oven to 350 degrees.
- In a mixing bowl, beat the eggs until frothy, then add Parmesan, basil, salt and pepper and mix well. Set aside.
- 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.
- 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.
- 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.