Zucchini and Tomato Frittata
Celebrate summer produce in this caramelized vegetable frittata recipe. Crunchy walnuts and melty Mozzarella join the zucchini and tomatoes to make this baked egg dish stand out among the brunch competition.
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Zucchini and Tomato Frittata
Directions
- Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.
- Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.
From the Test Kitchen
Serving Suggestions:
Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.
Nutrition Facts (Zucchini and Tomato Frittata )
- Per serving:
- 281 kcal ,
- 22 g fat
- (6 g sat. fat ,
- 7 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 382 mg chol. ,
- 334 mg sodium ,
- 4 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 17 g pro.
Reviews (1)
sirenlorelei
1034 Days Ago
This is one of the easiest and fastest frittatas I have ever made. Using a cast iron skillet for this makes it even easier. I personally will add a little salt sprinkle on the zucchini while they are cooking just because i felt that their flavor was lost (I LOVE fried zucchini) and possibly just a small sprinkle on the tomatoes before i dump the eggs in. Otherwise, fantastic!