Pair with Sparkling
Tomato & Zucchini Frittata
Ingredients
- 8 large eggs
- 1 cup cherry tomatoes
- 1½ cups sliced zucchini
- 2 cloves garlic
- ¼ cup half and half
- ¼ cup parmesan cheese
- ¼ tsp salt
- 1 tsp butter
- 1 tsp olive oil
- 1 tsp fresh oregano leaves
- 4 sprigs fresh oregano
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Cover sheet pan with parchment.
- Place tomatoes and garlic in bowl, drizzle with oil, season with salt/pepper to taste, and toss to coat.
- Place on sheet, sprinkle with oregano, and roast for 15 minutes.
- When the tomatoes have finished roasting, in a bowl whisk together eggs, half and half, cheese, and salt.
- Melt butter with olive oil in a pan over medium high.
- Sauté zucchini until lightly brown.
- Add egg mixture.
- Top egg with roasted tomatoes and fresh oregano.
- Cook for 2–3 minutes.
- Place in oven; bake until frittata has puffed and edges start to pull away from pan.
- To serve, cut into wedges; garnish with additional cheese.
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