ZUCCHINI AND TOMATO FRITTATA

ZUCCHINI AND TOMATO FRITTATA image

Yield 8 servings

Number Of Ingredients 9

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1 tablespoon olive oil
1 small onion, finely diced
3 medicum zucchini, (about 1.5 lbs), cut into 1/2 inch thick rounds
1 tablespoon fresh thyme or 1 teasponn dried
coarse salt and pepper
8 large eggs
1/4 cup milk
3/4 cup shredded white cheddar cheese
3 medium (about 1 lb) vine ripened tomatoes, cored and thinly sliced

Steps:

Preheat oven to 425 in a 10 inch non-stick ovenproof skillet over medium heat; warm oil. Add onion, zucchini, and thyme. Cover; cook, stirring often, until vegetables are tender but not browned, 7 to 8 minutes. Uncover, cook until liquid has evaporated. Generously season with salt and pepper; remove from heat. In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper. Pour over vegetables, gently lifting them to let egg misture coat bottom of pan. Arrange tomatoes on top. Cook over medium-low heat until sides are set but top is slightly runny, 15 to 20 minutes. Transfer to oven; cook until center is firm and tomatoes are browned, 10 to 15 minutes. To serve, gently loosen frittata with heat proof spatuala.