Zucchini Frittata Recipe
This zucchini and goat cheese frittata is a delightful dish that captures the freshness of summer. Caramelized onions add a rich sweetness, while thinly sliced zucchini and juicy tomatoes bring vibrant flavors to each bite. Topped with crumbles of creamy goat cheese, this frittata is a perfect balance of savory and creamy textures. It's a versatile dish that can be enjoyed for breakfast, brunch, or a light dinner.
— Constant Cookbook
Ingredients
- 1 onion, sliced
- 3 tablespoons butter
- 1/8 teaspoon sugar
- 12 ounces zucchini (1 large zucchini or 3 small zucchini)
- salt and freshly ground black pepper
- 5 eggs
- sprig of fresh thyme (or 1/4 teaspoon dried thyme)
- 1 tomato
- 4 ounces goat cheese
Instructions
- Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.
- While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.
- In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.
- Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.
- Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Cook Time
25M
Prep Time
PT10M
Yield
4
Comments
No comments found.