My very first attempt at a frittata was immensely satisfying. Watching this mess of raw eggs and scraps of veggies transform itself in a mere 3 minutes into a handsomely browned, restaurant-worthy egg pie had me eagerly telling my friends of my feat – but no one seemed too impressed. Am I the only one who’s never made a frittata before?!
Summer Vegetable Frittata
9 large FRESH eggs
3/4 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/3 cup yellow onion, chopped
1 cup zucchini or any other summer squash you have hanging out in your fridge
1/2 cup red bell pepper, chopped
1 tablespoon fresh thyme leaves, chopped or 1 1/2 teaspoons dried thyme
4 garlic cloves, minced
2/3 cup tomato, diced
1.) Combine eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and whisk until frothy. Set aside.
2.) Heat olive oil in a large, broiler-proof skillet (10-12 inches is fine). Add onions and saute for 1 minute. Add zucchini, bell pepper, thyme, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and garlic. Cover and cook for 7 minutes, stirring occasionally; until vegetables are tender. Stir in tomatoes and cook, stirring occasionally, until liquid cooks off; 5 minutes or so.
2.) Preheat broiler to high heat. Pour eggs into skillet and stir gently to combine. Cover reduce heat, and cook for 15 minutes, until the center is about to set.
3.) Broil frittata for 3-8 minutes; until cooked through. Serve with hot sauces, if desired.