Zucchini, Sun-dried Tomato, and Goat Cheese Frittata

The versatile frittata is one of my favorite things to make for breakfast or brunch because the flavor combinations are endless. When using zucchini, I have found that roasting the zucchini ahead of time prevents it from getting watery. Add sun-dried tomatoes, and crumbled goat cheese for a combination everyone will love.

Frittatas are great for brunch, lunch, or a quick dinner. And they are great for company. Cook your veggies and scramble your eggs ahead of time then when your guests arrive, just through everything in the pan and put it in the oven.

You can serve your frittata hot or cold. Cold they are great travelers for a picnic. Just cut them into wedges and layer them with parchment paper in a Tupperware container. Your picnic will feel elevated when you have just made one of the easiest dishes.

Frittatas in general are so versatile. You can substitute any veggies or cheese if you don't have the ones I used. Time to get your frittata imagination going!

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Zucchini, Sun-dried Tomato, and Goat Cheese Frittata

This is a summer morning in a bite. Goat cheese gives it a great punch.

Course Breakfast, Lunch

Cuisine American

Keyword Frittata, Goat Cheese, Zucchini, Zucchini Fritatta

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Equipment

• 1 Oven-safe 10-inch non-stick skillet
• Whisk
• 1 Sharp knife
• 1 Mixing bowl
• 1 Spatchula

Ingredients

• 1 medium zucchini thinly sliced
• Kinder's Salt, Pepper and Garlic Seasoning You can also use a mix of equal parts of salt, pepper and garlic
• olive oil
• Butter
• 1 large shallot finely diced
• 3 T. chopped sun-dried tomatoes
• 8 large eggs
• ½ cup of half and half
• ½ t. salt
• ¼ t. ground black pepper
• ½ t. crumbled dried thyme
• 3 oz. of crumbled goat cheese

Instructions

• Toss the zucchini with the olive oil and Kinder's seasoning. Lay the slices on a air fryer tray and cook for at 375 for 20 minutes or until just starting to brown. Turn the oven down to 350.
• While the zucchini is roasting, prepare the eggs. Whisk together the eggs, ½ and ½, salt, pepper and thyme.
• In an oven-safe 10-inch non-stick skillet, sauté the shallots in a mix of olive oil and butter until they are caramelized. Add in two T. of the sun-dried tomatoes and stir to combine.
• Pour the eggs into the pan and stir to combine. Mix in the goat cheese. Carefully lay the zucchini slices on top and dot with the remaining sun-dried tomatoes.
• Cook undisturbed for 3-4 minutes until you are just starting to see the edges harden. Move to the oven and cook for 15-20 minutes until the middle is set and the top is just beginning to brown.