Zucchini and Tomato Frittata

prep time:: 35 min
total time:: 1 hr , 10 minutes

Makes 8 servings

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.

ingredients

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, cut into 3/4 inch rounds
1 tablespoon fresh thyme leaves
Salt & Pepper
8 large eggs
1/4 cup milk
3/4 cup white cheddar, shredded
3 medium tomatoes, vine ripe, sliced crosswise (rounds)

directions

1
Preheat oven 425. In a 10 inch non-stick oven proof skillet over medium heat warm oil. Add onion, zucchini and thyme. Cover; cook, stirring often, until vegetables are tender, not brown. (7-8 minutes) Cook until liquid has evaporated. Generously season with salt and pepper. Remove from heat.
2
In medium bowl, whisk together eggs, milk and cheese. Season with salt and pepper. Pour over vegetables, gently lifting them so the egg mix can run underneath. Arrange tomatoes in a circle around the pan.
3
Cook over medium-low heat until sides are set, but top is slightly runny. (15-20 minutes) Transfer to oven; cook until center is firm and tomatoes are browned. (10-15 minutes)
4
To serve gently loosen frittata with heat proof spatula.