RCI-EG.001.0080.001
Zucchini-Tomato Frittata
Zucchini-Tomato Frittata from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- eggs8 unitbeaten
- ¼ cup
- ½ teaspoon
- ¼ teaspoon
- minced chives or green onion2 tablespoons
- 2 tablespoons
- zucchini2 unitthinly sliced
- ½ cup
- tomato1 mediumpeeled and chopped
- garlic clove1 unitminced
Method
1
Heat extra-virgin olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 1 minute.
2
Add thinly sliced Vidalia onion and cook, stirring occasionally, until softened and translucent, approximately 3-4 minutes.
3
Add minced garlic clove and stir constantly for 30 seconds until fragrant.
4
Add thinly sliced zucchini and cook, stirring frequently, for 3-4 minutes until the zucchini begins to soften.
4 minutes
5
Add chopped tomato and cook for 1-2 minutes, allowing the tomato to release its juices and blend with the vegetables.
2 minutes
6
In a bowl, combine beaten eggs, grated Parmesan cheese, salt, ground black pepper, and minced chives or green onion. Whisk until well blended.
7
Pour the egg mixture evenly over the sautéed vegetables in the skillet, spreading gently with a spatula to ensure even distribution.
8
Cook over medium heat without stirring for 8-10 minutes until the edges are set but the center remains slightly jiggly.
9 minutes
9
Transfer the skillet to the oven preheated to 375°F (190°C) and bake for 3-5 minutes until the center is just set and the top is lightly golden.
4 minutes
10
Remove from the oven and let cool in the skillet for 2 minutes before sliding onto a cutting board.
11
Cut the frittata into 4 wedges and serve warm or at room temperature.