↞ recipe box start page
Category: Frittatas
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 small onion finely diced
3 medium zucchini (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes cored and thinly sliced crosswise
Directions
Preheat oven to 425 degrees. 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 to 20 minutes. Place in oven, and cook until the center is cooked through 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.
Serves 8.
view more member recipes
Zucchini Tomato Frittata
Category: Frittatas
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 small onion finely diced
3 medium zucchini (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes cored and thinly sliced crosswise
Directions
Preheat oven to 425 degrees. 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 to 20 minutes. Place in oven, and cook until the center is cooked through 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.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Frittata With Zucchini & Goat Cheese
by ICOOK2
10 eggs 1 tsp. salt 1 1/2 Tbs. unsalted butter 2 to 3 small zucchini, sliced 1/8 inch thick 2 Tbs. fresh oregano leaves 2 tsp. chopped fresh flat-leaf parsley, plus more for garnish 4 o
by ICOOK2
10 eggs 1 tsp. salt 1 1/2 Tbs. unsalted butter 2 to 3 small zucchini, sliced 1/8 inch thick 2 Tbs. fresh oregano leaves 2 tsp. chopped fresh flat-leaf parsley, plus more for garnish 4 o
Heriloom Tomato Frittata
by sgre52160
1/4 c. goat cheese 1 c. cooked pasta 2 sliced tomatoes (Heirloom if available) 6 eggs Salt & pepper 1/4 c. cream Fresh basil Fresh thyme 1/4 c. fresh sweet corn 2 tbsp. butter Mel
by sgre52160
1/4 c. goat cheese 1 c. cooked pasta 2 sliced tomatoes (Heirloom if available) 6 eggs Salt & pepper 1/4 c. cream Fresh basil Fresh thyme 1/4 c. fresh sweet corn 2 tbsp. butter Mel
Shrimp, Spinach, Tomato And Goat Cheese Frittata
by ICOOK2
4 eggs 4 egg whites 1/3 cup chopped fresh tomatoes or diced canned tomatoes 1 dash Ancho chili powder 2 tablespoons chopped fresh basil 1/2 teaspoon salt, divided Freshly ground bl
by ICOOK2
4 eggs 4 egg whites 1/3 cup chopped fresh tomatoes or diced canned tomatoes 1 dash Ancho chili powder 2 tablespoons chopped fresh basil 1/2 teaspoon salt, divided Freshly ground bl
Zucchini-tomato Cups
by ICOOK2
3 small zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds) 1/4 cup crumbled Blue cheese (1 ounce) 8 cherry tomatoes, each cut into 3 or 4 slices (about 3/4 c
by ICOOK2
3 small zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds) 1/4 cup crumbled Blue cheese (1 ounce) 8 cherry tomatoes, each cut into 3 or 4 slices (about 3/4 c
view more member recipes
related CDKitchen recipes
Farmer's Market Frittata
Pork Tenderloin With Couscous And Zucchini
Moosewood Restaurant's Simple Frittata
Zucchini and Feta Frittata
Macaroni & Cheese Frittata With Salami, Greens & Zucchini
Vegetable Frittata With Parmesan
Mexican Potato And Salsa Frittata
Tomato Pesto Frittata
Beef Stuffed Zucchini
Impossible Zucchini-Tomato Pie
Recipe Quick Jump