Frittata with Zucchini and Tomatoes

Breakfasts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Frittata with Zucchini and Tomatoes

Ingredients

Olive Oil - 1 tablespoon
Onion - 1 head
Young zucchini - 3 pieces
Coarse Salt - to taste
Chopped Sage Leaves - 1 tablespoon
Ground Black Pepper - to taste
Large eggs - 8 pieces
Milk - ¼ cup
White Cheddar Cheese - 1 piece
Tomatoes - 17.6 oz

Step by Step guide

Step 1

Preheat the oven to 428°F.

Step 2

In a large deep skillet, heat the olive oil over medium heat. Add the finely chopped onion, sliced zucchini, and thyme. Sauté, covered, until soft but not browned, about 8–10 minutes. Remove the lid and cook a little longer until the liquid evaporates. Season with salt and pepper and remove from heat.

Step 3

In a small bowl, whisk together the eggs, milk, and grated cheese. Season with salt and pepper. Pour the mixture over the zucchini and stir gently. Top with thinly sliced tomatoes.

Step 4

Return the skillet to low heat and cook for 15–20 minutes. Then transfer to the oven until cooked through and golden brown, about 10–15 minutes. Cut into wedges and serve immediately.