Prep 20 mins
Cook 40 mins
This is a wonderful way to make use of those bountiful tomatoes and zucchini from summer gardens.It makes a delicious brunch or special Sunday breakfast.We've even had it as a light summer dinner. I usually serve this with a fruit salad or green salad on the side, and breadsticks or rolls. Originally from the Houston Chronicle food section.
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 medium zucchini, cut into 1/4 inch rounds (about 1 1/2 lbs.)
- 1 tablespoon fresh thyme (or 1 t. dried)
- coarse salt & freshly ground black pepper
- 8 large eggs
- 1⁄4 cup milk
- 3⁄4 cup shredded white cheddar cheese
- 3 medium tomatoes, cored and thinly sliced crosswise (1 pound)
- Preheat oven to 425°F.
- In a 10-inch nonstick ovenproof skillet over medium heat, warm oil.
- Add onion, zucchini, and thyme.
- Cover and cook, stirring often, until vegetables are tender, but not browned, 7 to 8 minutes.
- Uncover and cook until liquid has evaporated. Season with salt and pepper and remove from heat.
- In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper.
- Pour over vegetables,gently lifting them to let egg mixture coat bottom of pan.
- Starting with the outer edge, arrange tomato slices, slightly overlapping, in a circular pattern on top of the egg mixture to cover it entirely.
- Cook over medium low heat until sides are set but top is still slightly runny, 15 to 20 minutes.
- Transfer to oven, cook until center is firm and tomatoes are browned, about 10 to 15 minutes.
- To serve, gently loosen frittata with a heatproof spatula and slide onto a serving plate.