Zucchini Tomato Frittata
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (1 pound) vine ripe tomatoes, medium vine ripe (3)
- Onion, small (1)
- Thyme, fresh (1 tablespoon)
- Zucchini, (1 1/2 pounds), medium (3)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and freshly ground pepper, Coarse (1)
- Dairy
- Cheddar, white (3/4 cup)
- Milk (1/4 cup)
- Refrigerated
- Eggs, large (8)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 6, 2011 (1 year ago).
49 people saved this recipe.
