Friday, May 18, 2012

Zucchini Frittata

Ingredients:
1 small onion
1/4 tsp sugar
2 Tbsp margarine or butter
3 small zucchini or 1 large
salt and pepper to taste
5 eggs
1/4 tsp thyme
1 tomato
1/2 cup provel cheese
(Other vegetables and cheeses can be used- experiment to find your favorite combination)


Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.



Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.


Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.


 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.


Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.


 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.

2 comments:

  1. Awesome!! Thanks for sharing

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  2. Looks YUMMY! Thanks for sharing - I can try this with the things coming in my basket Monday!! :)

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