ingredients
1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces
1 1/2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 (28 ounce) can
Tuttorosso® Diced Tomatoes in rich tomato juice, drained very well, reserve 1/2 cup of tomatoes for top of frittata
12 large eggs
2 tablespoons half & half
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
instructions
- Preheat broiler.Heat oil in 10 inch oven-safe skillet; add zucchini, garlic and spices, sauté for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
- Break eggs into a small mixing bowl and beat well with cream. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
- Add half the cheeses and stir gently; cook about 3 minutes. Sprinkle with remaining cheeses and reserved tomatoes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
- Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
- Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.
- Option: for a thinner frittata use a 12 inch skillet or use the 10 inch skillet for a thicker frittata.
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