Zucchini Tomato Frittata

By ctaubenheim

Ingredients

• 1 Tbsp olive oil
• 1 small onion, finely diced
• 3 medium zucchini ( 1 1/2 lbs) cut into 1/4 inch thick rounds
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• coarse salt and freshly ground pepper
• 8 large eggs
• 1/4 cup milk
• 3/4 cup shredded white cheddar
• 3 medium (1 pound) vine rip tomatoes, cored and thinly sliced crosswise

Details

Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 425. In a 10 inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper, remove skillet from heat. In a medium bowl, whisk eggs, milk and cheese, salt and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top. Return skillet to medium low heat, and cook until sides are set yet still slightly runny on top, 15 - 20 minutes. Place in oven, and cook until the center is cooked thru when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven, gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.