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This recipe was adapted from Martha Stewart’s Everyday Foods magazine. I love this frittata. It’s healthy and full of flavor. Sometimes I substitute Herbes de Provence for the thyme. Either herbs will work great.
Preheat oven to 350 degrees (F). Position oven rack to the center of the oven.
Heat 2 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat until hot, but not smoking. Add the zucchini and cook, stirring often, until zucchini are nicely browned, about 5 minutes. Remove pan from heat and set aside.
In a separate 12-inch nonstick ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add onion and saute until lightly browned, about 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and ground black pepper. Continue to cook, stirring occasionally, for about 2 minutes more. Then remove from heat and set aside.
Meanwhile, in a large bowl, whisk together the eggs, milk and remaining 1/2 teaspoon salt until well blended. Using a fork, stir in the cheese.
Pour the egg mixture over the vegetables, gently lifting the vegetables to let the egg mixture coat the bottom of the pan. Reduce heat to medium-low heat and continue to cook, undisturbed, until sides are set , but top is slightly runny, about 10 minutes.
While the frittata is slowly cooking, arrange tomato slices on top, slightly overlapping tomato slices in a circular pattern on top of the egg mixture to cover it entirely, starting from the outer edge of pan and ending in the center of the pan. Sprinkle with a few pinches of crumbled dried thyme just to give it some color.
When frittata is finally set on the sides, transfer frittata to the preheated oven. Bake frittata until center is firm and not jiggly, about 25 minutes.
Remove frittata from the oven. Change oven temperature to broil. Reposition oven rack to the top rack and broil the the top of the frittata for about 2 to 3 minutes to slightly brown the tomato slices. Let frittata cool for about 5 to 10 minutes before serving.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!