Summer Vegetable Frittata
The beauty of a frittata lies in its versatility. We suggest a high-summer combination of zucchini, tomatoes, and basil, but feel free to take liberties, using different vegetables, cheeses, and herbs depending on what you have on hand.
Summer Vegetable Frittata
Photo Credit : Kristin Teig | Styling by Liz Neily & Thomas McCurdyThe beauty of a frittata lies in its versatility. We suggest a high-summer combination of zucchini, tomatoes, and basil, but feel free to take liberties, using different vegetables, cheeses, and herbs depending on what you have on hand. Pull the frittata from the oven when the center is still slightly jiggly, as the eggs will continue to cook from the residual heat of the pan.
Yield:
6 servingsIngredients
10 large eggs
½ cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated sharp cheddar cheese
1 tablespoon olive oil
1 medium red onion, peeled and thinly sliced
2 cloves garlic, minced
1 small zucchini, halved lengthwise and thinly sliced
12 cherry tomatoes, halved
12 basil leaves, finely chopped
½ teaspoon minced fresh thyme
Instructions
Preheat the oven to 375°. In a large bowl, whisk together the eggs, cream, salt, and pepper in a mixing bowl. Stir in the cheddar and set aside.
Heat the oil in a medium cast-iron skillet over medium heat. When the oil is hot, add the sliced onion and sauté until translucent, about 5 minutes. Add the garlic and zucchini and cook until the zucchini begins to soften, 2 to 3 minutes more.
Add the tomatoes and cook, stirring occasionally, until the liquid evaporates, 3 to 4 minutes. Remove from the heat and sprinkle the herbs over the cooked vegetables. Pour the egg mixture over, then transfer the skillet to the oven.
Bake until the eggs are just set and the top of the frittata is light golden brown, 20 to 25 minutes. Let it sit for 10 minutes. Cut into wedges and serve warm, cold, or at room temperature.
