Sweet & Savory Kitchens

Margaux says…

I love making frittatas for dinner in the summer.  It’s a great way to use up random produce sitting in the fridge, it’s quick and easy, and it is best served at room temperature, which is great in summer.  I got the idea for this one from Skinnytaste.com, except this isn’t the skinny version.

We don’t have tons of tomatoes and zucchinis like some people, because we unfortunately don’t have a garden.  But I know that when you do grow those things, they are plentiful, so this is a great way to use it up.  And the Asiago adds so much delicious flavor to this dish!

Zucchini and Tomato Frittata

1 tbsp olive oil

1/2 large onion, diced

2 medium zucchinis, cut into matchsticks

8 large eggs

3/4 cup shredded Asiago cheese

1/4 cup chopped basil

salt and pepper

2 small garden tomatoes, sliced thinly

Preheat oven to 400 degrees.

Whisk together eggs with 1/2 tsp salt, 1/4 tsp freshly ground pepper and Asiago cheese.  Set aside.

Heat olive oil in a 10″ non-stick pan or cast iron skillet over medium heat.  Add onion, and saute until soft, about 5 minutes.  Add zucchini and turn up heat to medium-high.  Saute until zucchini is soft, about 2 more minutes.  Add egg mixture and let sit for a minute, then tilt the pan and loosen the edges with a spatula, letting uncooked egg slide underneath.  Cook until the underside is golden but the top is still liquid, about 5 minutes.  Add the tomatoes to the top of the frittata, sprinkle a little salt on them, and transfer to a center rack of the preheated oven.  Bake until the top is set, about 5 minutes.  If the top doesn’t set in that amount of time, turn the broiler on high, move the rack to the top position, and broil until the top sets, about 1-2 minutes.  Don’t overcook!  Remove pan from oven and let cool to warm.  Remove frittata from pan onto a large serving plate, or cut right in the pan and serve.  I like to serve it at room temperature, but it’s also good warm.