I love eggs. I could eat them every day and be a happy camper. Anytime my friend Paul spies a fried egg on a menu, he goes “Ooh, that’s a Patty dish!” And more often than not, I order whatever it is because it comes with a fried egg. Mmmm.
Here is a recipe for a quick and easy frittata that I made after work one day. Would you judge me if I told you I ate half of it all by myself? In one sitting? I hope not! 😉
- 8 eggs, beaten until frothy
- 1 zucchini, grated
- 1 handful grape tomatoes, tossed with garlic, salt, pepper, and olive oil and broiled until slightly charred
- 1/2 red onion, thinly sliced
Heat 1 tablespoon olive oil in a large, oven-proof pan (I used a cast iron skillet). Saute red onion over medium-high heat until slightly caramelized. Add grated zucchini and cook for 1-2 minutes, until the zucchini is wilted but still green in color. Remove from heat and let cool slightly.
Add the cooked onion and zucchini to the beaten eggs. Whisk until combined.
Set the oven to broil, then turn the stovetop heat back on to medium high. When the pan is hot, add the egg and veggie mixture. As the egg begins to cook, gently push the edges inward with a spatula so that the uncooked egg mixture can flow underneath. Scatter the broiled tomatoes on top. Let cook for 1-2 minutes. Your frittata should be about halfway cooked at this point. Remove the frittata from the stove and set it under the broiler. Check every 1-2 minutes until the top has puffed up and turned a golden brown. Remove the frittata from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.