No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Zucchini Tomato Frittata

Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

  • Prep:
  • Total Time:
  • Servings: 8
Zucchini Tomato Frittata

Source: Everyday Food, May 2004

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Coarse salt and freshly ground pepper
  • 8 large eggs
  • 1/4 cup milk
  • 3/4 cup shredded shredded white cheddar
  • 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions

  1. 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.

  2. 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.

  3. 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.

Reviews (6)

  • sharrg2 27 Aug, 2012

    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.

  • Alexa23 31 Aug, 2010

    Thanks so much for the hints about the skillet. Very helpful indeed.

  • pickettje 4 Nov, 2008

    I use a Le Cruset skillet and it worked wonderfully.

    Also... feel free to increase the amount of cheese and serve with Tabasco.

  • dina00 29 Jul, 2008

    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.

  • RosalindRobertson 29 Jul, 2008

    I agree about not putting a nonstick,teflon-coated, pan in the oven. At 500 degrees F teflon emits a toxic, cancer-causing gas.

  • kisssyr3 29 Jul, 2008

    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.

Related Topics