Zucchini & Tomato Frittata - Recipe from Price Chopper
Zucchini & Tomato Frittata
From our Spring 2015 issue of Gatherings magazine.
From our Spring 2015 issue of Gatherings magazine.
- Preheat oven to 400° F. Cover a small sheet pan with foil, add tomatoes and garlic and a drizzle of olive oil. Add salt and pepper and toss to coat. Sprinkle with oregano leaves and roast in oven for 15 minutes. Remove and set aside.
- In a medium bowl, whisk together eggs, half and half, 1/4 cup of Parmesan and salt.
- In a 9-inch saucepan over medium heat, melt butter with olive oil. Add zucchini and a sprinkle of salt and saute for 5 minutes or just until zucchini starts to lightly brown.
- Add egg mixture to saucepan and top egg with tomatoes and fresh oregano. As egg cooks, lift edges of egg from sides of pan and tilt so uncooked portion runs to the edges. Repeat process and cook for 2-3 minutes.
- Place pan in oven and bake for 5 minutes or until frittata has puffed and edges of egg have started to pull apart from the pan. Remove from oven and garnish with additional Parmesan and more fresh oregano. Cut into wedges and serve.
