Frittata with Zucchini and Tomatoes
Breakfasts • Italian
Description
Frittata with Zucchini and Tomatoes
Ingredients
- Olive Oil 1 tablespoon
- Onion 1 head
- Young zucchini 3 pieces
- Coarse Salt to taste
- Chopped Sage Leaves 1 tablespoon
- Ground Black Pepper to taste
- Large eggs 8 pieces
- Milk ¼ cup
- White Cheddar Cheese 1 piece
- Tomatoes 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
In a large deep skillet, heat the olive oil over medium heat. Add the finely chopped onion, sliced zucchini, and thyme. Sauté, covered, until soft but not browned, about 8–10 minutes. Remove the lid and cook a little longer until the liquid evaporates. Season with salt and pepper and remove from heat.
Step 3
In a small bowl, whisk together the eggs, milk, and grated cheese. Season with salt and pepper. Pour the mixture over the zucchini and stir gently. Top with thinly sliced tomatoes.
Step 4
Return the skillet to low heat and cook for 15–20 minutes. Then transfer to the oven until cooked through and golden brown, about 10–15 minutes. Cut into wedges and serve immediately.
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