Approximate cooking time: 35 minutes
Serves 4
Ingredients
- 1 1/2 Tbs olive oil
- zucchini, diced
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1 Tbs fresh thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1 tomato, seeded and chopped
- 9 large eggs
Directions
- Heat oil in a 10″ oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
- Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
- Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
- Combine eggs and remaining salt and pepper and whisk until frothy. Pour eggs over vegetable mixture and stir gently.
- Cover, reduce heat and cook 15 minutes.
- Preheat broiler to low.
- Finish frittata with 3 minutes under the broiler (until fully cooked).
- Serve warm or cold.
This recipe inspired in part or in whole from here.
Photo Credit: M62Food