Zucchini and Tomato Frittata

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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)

Directions

1. Preheat oven to 425°F.
2. In a 10-inch nonstick ovenproof skillet over medium heat, warm oil.
3. Add onion, zucchini, and thyme.
4. Cover and cook, stirring often, until vegetables are tender, but not browned, 7 to 8 minutes.
5. Uncover and cook until liquid has evaporated. Season with salt and pepper and remove from heat.
6. In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper.
7. Pour over vegetables,gently lifting them to let egg mixture coat bottom of pan.
8. Starting with the outer edge, arrange tomato slices, slightly overlapping, in a circular pattern on top of the egg mixture to cover it entirely.
9. Cook over medium low heat until sides are set but top is still slightly runny, 15 to 20 minutes.
10. Transfer to oven, cook until center is firm and tomatoes are browned, about 10 to 15 minutes.
11. To serve, gently loosen frittata with a heatproof spatula and slide onto a serving plate.