zucchini and gruyere fritatta
A nice egg dish for a weekend breakfast. Just add fresh fruit and coffee! Substitute different type of cheese and herbs if you like.
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prep time
20 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 small zucchini (1 green, 1 yellow is pretty)
- 3 tablespoons chives
- 2 teaspoons rosemary (less if dried)
- 2 teaspoons thyme (less if dried)
- 6 - eggs
- 1/2 cup 1/2 and 1/2 or milk
- 1 pinch red pepper flakes
- 1/2 cup gruyere cheese, shredded
- 1 - plum tomato, sliced
- 1 - green onion, sliced
How To Make zucchini and gruyere fritatta
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Step 1Preheat oven to 425F
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Step 2Heat olive oil in a 10" oven proof skillet. Add the onion and saute just until it begins to brown and caramelize. Add the sliced zucchini on top of the onion and continue to cook the vegetables over medium-high heat. Turn the zucchini once. Season the mixture with a little salt and pepper.
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Step 3Meanwhile beat the eggs in a small bowl with the 1/2 and 1/2, fresh herbs, red pepper flakes, and add salt and pepper to taste.
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Step 4Once the vegetables are cooked tender, top with the eggs and Gruyere cheese. Arrange the thin tomato slices and green onion slices on the top. Cook for about 2 minutes over medium-high heat.
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Step 5Place in the hot oven and cook for 10-12 minutes. Start checking the fittata after about 8 minutes. Use a think knife and make a little slit in the center of the fittata. If the eggs still run, then bake just a couple minutes more. Do not over bake!
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Step 6Remove from the oven and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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