Caramelized Onion Frittata with Artichoke Hearts, Zucchini and Goat Cheese
"This recipe comes from Mollie Katzen's book "The Heart of the Plate" (September 2013). She writes: "You don't have to walk on eggshells (sorry!) with this forgiving dish, as you might with an omelet, and if it breaks at any point, just piece it back together. This is a true keeper and a confidence builder for any beginning cook."..."
INGREDIENTS
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8 large eggs
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3 tablespoons olive oil (divided)
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2 cups minced onion (1 large)
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Pinch dried thyme
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Pinch rubbed dried sage
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8 ounces (1 1/2 cups) canned quartered artichoke hearts, rinsed, drained and thoroughly dried
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2 small zucchini ( 1/2 pound), cut into 1/8-inch thick coins
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1 teaspoon salt (divided)
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1 tablespoon white wine vinegar
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Black pepper to taste
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5 ounces soft, fresh goat cheese
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Vegetable oil spray
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1/4 cup grated or shredded Parmesan cheese
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