Serves 4
35 min
Zucchini Frittata
Recipe GLPR77158beb296f4b
A savory egg-based dish featuring tender zucchini, caramelized onions, fresh tomato, and creamy goat cheese. This versatile frittata is finished under the broiler for a delicate golden top and works perfectly for breakfast, brunch, or a light dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons unsalted butter
1 medium onion, thinly sliced
1/8 teaspoon sugar
12 ounces zucchini, sliced 1/8 inch thick
Salt and freshly ground black pepper to taste
1 medium tomato, sliced 1/4 inch thick
5 large eggs
1 sprig fresh thyme, or 1/4 teaspoon dried thyme
4 ounces goat cheese, crumbled
Directions
Heat a 10-inch nonstick skillet over medium heat and add the butter. Once the butter is foaming and melted, add the sliced onion.
Sprinkle the sugar over the onions and stir gently to combine.
Sauté the onions for 8-10 minutes, stirring occasionally, until they are deeply golden and caramelized. Do not allow them to burn. Remove from heat and set aside on a plate.
While the onions are cooking, preheat your broiler to high heat and position the rack 8-10 inches below the heating element. Using a sharp knife or mandoline, slice the zucchini into very thin, even 1/8-inch thick slices.
Slice the tomato into 1/4-inch thick rounds and set aside.
In a large bowl, crack the eggs and beat them together with the fresh or dried thyme until well combined. Season lightly with salt and pepper.
Return the skillet to medium heat and add the sliced zucchini. Season with salt and pepper, stir occasionally, and cook for 4-5 minutes until the zucchini is tender and lightly golden in spots. Distribute the caramelized onions evenly over the zucchini.
Reduce heat to medium-low and pour the egg mixture into the skillet over the vegetables, stirring gently to distribute evenly. Cook undisturbed for 5-6 minutes until the edges and bottom begin to set but the center is still slightly wet.
Arrange the tomato slices on top of the frittata and dot with crumbled goat cheese.
Place the skillet under the preheated broiler and broil for 2-3 minutes until the top is set, lightly puffed, and golden brown. The eggs should reach 160°F internal temperature at the center.
Remove from the broiler and let the frittata rest in the skillet for 10 minutes to allow it to set properly before slicing.
Slice into 4 wedges and serve warm or at room temperature.
