RCI-EG.001.0079.001
Zucchini Frittata
Eggs aren't just for breakfast. This Italian vegetable omelet makes a delicious light lunch or dinner. If you are not partial to the flavor of goat cheese, substitute shredded Monterey jack or feta cheese.
Prep8 min
Cook5 min
Total13 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- zucchini2 mediumcut into ¼" thick rounds
- ½ cup
- 1 teaspoon
- ¼ teaspoon
- eggs8 largelightly beaten with 2 tablespoons water
- goat cheese4 ouncescrumbled
- packed basil leaves¼ cupthinly sliced
Method
1
Preheat the oven to 375°F (190°C).
2
Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add zucchini rounds and cook until golden brown on both sides, stirring occasionally.
5 minutes
3
Add green onions, salt, and crushed red pepper to the skillet, stirring to combine.
4
Pour the lightly beaten eggs evenly over the zucchini mixture, making sure the vegetables are distributed throughout the pan.
5
Sprinkle crumbled goat cheese and sliced basil over the top of the eggs.
6
Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
3 minutes
7
Bake for 8-10 minutes until the center is just set and a knife inserted in the middle comes out clean.
9 minutes
8
Remove from the oven and let rest for 2 minutes before slicing and serving directly from the skillet or sliding onto a cutting board.