Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
I use a cast iron skillet for my frittata and they come out great! This recipe came out very good follow it as printed no changes.
Thanks so much for the hints about the skillet. Very helpful indeed.
I use a Le Cruset skillet and it worked wonderfully.
Also... feel free to increase the amount of cheese and serve with Tabasco.
I agree. teflon sould not heat up to that temp. You can purchase Marthas green pan at Macys which does not consist teflon rather thermalon which is high temp safe. I have them and rave about them.
I agree about not putting a nonstick,teflon-coated, pan in the oven. At 500 degrees F teflon emits a toxic, cancer-causing gas.
Sounds great, but not sure about putting a non-stick skillet into a 425 degree oven. Other fritatta recipes I've read, or made, call for an ovenproof skillet.