Monday, October 4, 2010

Zucchini-Tomato Frittata

Zucchini-Tomato Frittata

This recipe was adapted from Martha Stewart's Everyday Foods magazine. I love this frittata. It's healthy and full of flavor. My coworker saw me eating this for my lunch (two days in a row) and took a picture with her iPhone. She said she is going to put this photo on her facebook page. She also sent it to me so I can include this image on my blog. Thanks B for sharing your photo! I gave B a bite of my frittata and immediately she wanted a copy of this recipe. I made this frittata for dinner the other night along with my Smokey Roasted Potatoes and Farinata (both recipes posted on this site). I have made this frittata numerous times already. Sometimes I substitute Herbes de Provence for the thyme. I am addicted to Herbes de Provence. Either herbs will work great.
2 pounds zucchini, unpeeled, cut into 1/4-inch-thick rounds (about 5 medium-large zucchinis)
1 medium-size onion, finely diced (9.0 ounces)
1-1/2 tablespoons fresh thyme leaves, finely chopped or 2-1/4 teaspoons dried and cumbled
1 teaspoon plus 1/2 teaspoon salt, separated
1/2 teaspoon ground black pepper
12 large eggs, beaten (approximately 1:8.0 to 1:8.2 pounds)
1/4 cup plus 2 tablespoons unsweetened plain soy milk or reduced fat milk (3.0 ounces)
1-1/4 cups shredded Gruyere cheese or white cheddar cheese (2.5 ounces)
1-1/2 pounds Roma tomatoes, cored and thinly sliced crosswise (about 7 medium-size tomatoes)

Preheat oven to 350 degrees. Position oven rack to the center of
the oven.

Heat 2 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat until hot, but not smoking. Add the zucchini and cook, stirring often, until zucchini are nicely browned, about 5 minutes. Remove pan from heat and set aside.

In a separate 12-inch nonstick ovenproof skillet, heat 1 tablespoon
olive oil over medium heat. Add onion and saute until lightly browned, about 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and ground black pepper. Continue to cook, stirring occasionally, for about
2 minutes more.

Meanwhile, in a large bowl, whisk together the eggs, milk and
1/2 teaspoon salt until well blended. Using a fork, stir in the cheese.

Pour the egg mixture over the vegetables, gently lifting the vegetables to let the egg mixture coat the bottom of the pan. Reduce heat to medium-low heat and continue to cook, undisturbed, until sides are set , but top is slightly runny, about 10 minutes.

While the frittata is slowly cooking, arrange tomato slices on top, slightly overlapping tomato slices in a circular pattern on top of the egg mixture to cover it entirely, starting from the outer edge of pan and ending in the center of the pan. Sprinkle with a few pinches of crumbled dried thyme just to give some color.

When frittata is finally set on the sides, transfer frittata to preheated oven. Bake frittata until center is firm and not jiggly, about 25 minutes.

Remove frittata from the oven. Change oven temperature to broil. Reposition oven rack to the top rack and broil the the top of the frittata for about 2 to 3 minutes to slightly brown the tomato slices. Let frittata cool for about 5 to 10 minutes before serving.
Yields 6 to 8 servings

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