Zucchini & Cheese Frittata
Prep Time
Serves
Cooking Mode
8 eggs
¼ cup 10% half & half cream
salt and pepper to taste
⅓ cup finely chopped sun-dried tomatoes, divided
2 tbsp olive oil, divided
18 thinly sliced zucchini rounds
⅓ cup grated mozzarella cheese
2 tbsp finely chopped fresh basil
8 eggs
¼ cup 10% half & half cream
salt and pepper to taste
⅓ cup finely chopped sun-dried tomatoes, divided
2 tbsp olive oil, divided
18 thinly sliced zucchini rounds
⅓ cup grated mozzarella cheese
2 tbsp finely chopped fresh basil
Directions
1Set oven rack 6 in. (15 cm) beneath broiler. Preheat broiler. In bowl, whisk together eggs, cream, salt and pepper. Stir in half the sun-dried tomatoes.
2Add 1 tbsp (15 mL) oil in large oven-proof skillet set over medium heat. Stir in zucchini and cook until just tender, about 1 min. Transfer to plate. Set aside.
3Heat remaining oil in skillet. Add egg mixture and cook, gently stirring, to continuously move uncooked egg to bottom of skillet. Remove skillet from heat when egg mixture is just set, but still very moist. Sprinkle with cheese. Layer with zucchini and remaining sun-dried tomatoes.
4Place frittata under broiler until top is puffed and golden. Remove from oven and let set a few min. before carefully removing from skillet. Sprinkle with basil. Cut into wedges to serve.
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Personal Note
Personal Note