Zucchini and Tomato Frittata
Source of Recipe
Oprah Magazine
List of Ingredients
- 8 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 T minced chives or green onion
- 2 T extra-virgin olive oil
- 2 zucchini, thinly sliced
- 1/4 cup thinly sliced Vidalia onion
- 1 medium tomato, peeled and chopped
- 1 garlic clove, minced
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
- In a 10" ovenproof nonstick skillet, heat 1 T oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining 1 T oil to the skillet and cook onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture. Cook 3 minutes, or until the bottom of the frittata is just set.
- In the oven, bake the frittata 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate.
Final Comments
Makes 8 servings.
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