Oven Frittata with Zucchini, Tomatoes, and Goat Cheese
A quick and easy way to use your summer garden harvest.
Servings 6
Equipment
- 1 Non-stick frying pan
- 1 Spatchula
- 1 medium-sized mixing bowl
- 1 Sharp knife
- 1 9 x9 glass pan Or approximately the same volume size
Ingredients
- ½ T. each butter and olive oil
- One medium zucchini cut lengthwise the sliced into thin half moons
- ¼ of a red onion thinly sliced
- 1 large clove of finely minced garlic
- ½ t. salt
- A couple twists of cracked black pepper
- 8 eggs whisked with a couple of tablespoons of water
- 3 oz. crumbled goat cheese
- ¼ t. each paprika salt, dried thyme, and garlic powder
- A couple shakes of your favorite hot sauce
- 2 T. fresh chopped chives
- 3 medium Roma tomatoes thinly sliced into circles
Instructions
- Heat butter and olive oil until bubbly on medium heat. Add zucchini and onions and heat to combine. Add garlic, salt, and pepper and sauté until zucchini starts to brown and the onions are soft. Remove from heat. In a separate bowl, mix beaten eggs, spices, hot sauce, and crumbled goat cheese. Lay zucchini and onions in the bottom of a glass 9 x 9 pan. Pour eggs over the top. Lay tomato slices in rows across the top then sprinkle with fresh chives. Bake at 375° for approximately 30 minutes or until set and firm in the middle. Let cool for 10 minutes then slice into squares.