Last week I decided to try my hand at making a frittata. I had never made one before. A frittata is an egg dish that you start out cooking on the stovetop, then move to the oven. I found a recipe for a Greek frittata that I really wanted to try, but when I checked my feta cheese supply, I found only feta dust in the container (who put it back in the fridge like that?). So I will have to try that one next time. Instead, I created a frittata using two of my favorite summertime veggies: zucchini and tomatoes. Yep, still posting zucchini recipes here! This frittata turned out great. Here’s how I made it.
Summer Vegetable Frittata
Ingredients:
1 tbsp olive oil
½ large onion, diced
1 medium zucchini, diced
1 small or medium tomato, diced
6 eggs, lightly beaten
½ tsp salt
½ tsp Italian seasoning
½ cup shredded cheese, divided
Directions:
Preheat broiler.
Heat oil in a 12” broiler-safe skillet over medium heat. Sauté onion, zucchini, and tomato until onion and zucchini are soft and most of the tomato’s moisture has evaporated. Add eggs, salt, and Italian seasoning. Cook for 3 minutes. Add ¼ cup shredded cheese and stir. Cook another 3 minutes. Sprinkle remaining ¼ cup cheese on top, cover, and cook another 3 minutes. Remove lid and place pan under the broiler. Broil for a few minutes or until top is lightly browned. Let rest for 5 minutes, then cut into 6 wedges.
Makes 3 servings, 2 pieces each.
When I say that it makes three servings, that was when I served it for dinner. It was our meatless meal of the week, with rolls and a salad. If you are serving this for breakfast, one piece per person would probably be enough. I listed Italian seasoning in the recipe, but actually I forgot to put any extra seasoning in it. You could use any kind of seasoning that strikes your fancy. I think dried dill would go really well with the fresh veggies. You can also easily switch up the veggies in here. You could use yellow squash instead of the zucchini and bell pepper instead of the tomato; whatever you have on hand.
Frittatas turn out much flatter than their cousin, the quiche. They don’t puff up as much. But still very delicious. I didn’t think my husband would like this all that much. He doesn’t usually like chunks of tomato in things and I thought he might be getting tired of zucchini, but he proclaimed several times throughout the meal that he loved it. He loves it when I make egg dishes for our meatless nights because he loves eggs.
I made a special cheese-free mini frittata for my daughter who is allergic to dairy. Basically the same thing as the one above, minus the cheese, but I used two eggs in an 8″ pan and didn’t put it under the broiler, just cooked it completely on the stovetop. She gobbled up the whole thing.
I always have plenty of eggs and some kind of veggie on hand, so this will be a great go-to meal on days when I don’t have anything planned.
Red Apron Recipes 
