ZUCCHINI-TOMATO FRITTATA

Zucchini-Tomato Frittata image

Provided by Gingerbear

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Previous Next

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomatoes, peeled and chopped
1 clove garlic, minced

Steps:

Preheat the oven to 350°F.
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of 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 tablespoon of oil to the skillet and cook the 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, and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
Invert it onto a plate, cut into slices and serve.