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Gallery Zucchini and Tomato Frittata Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8

Ingredients Ingredient Checklist 1 tablespoon olive oil 1 small onion, finely diced 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Coarse salt and freshly ground pepper 8 large eggs 1/4 cup milk 3/4 cup shredded shredded white cheddar 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Cook’s Notes Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

Gallery Zucchini and Tomato Frittata

Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8

Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 35 mins total: 1 hr 10 mins

Servings: 8

prep: 35 mins

total: 1 hr 10 mins

prep:

35 mins

total:

1 hr 10 mins

Servings: 8

8

Ingredients

Ingredients

  • 1 tablespoon olive oil 1 small onion, finely diced 3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Coarse salt and freshly ground pepper 8 large eggs 1/4 cup milk 3/4 cup shredded shredded white cheddar 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions

Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.

In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.

Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Cook’s Notes Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

Cook’s Notes

Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.

Reviews (7)

 Add Rating & Review     121 Ratings   5 star values:        19    4 star values:        39    3 star values:        38    2 star values:        17    1 star values:        8

Reviews (7)

Add Rating & Review     121 Ratings   5 star values:        19    4 star values:        39    3 star values:        38    2 star values:        17    1 star values:        8

Add Rating & Review

121 Ratings 5 star values: 19 4 star values: 39 3 star values: 38 2 star values: 17 1 star values: 8

121 Ratings 5 star values: 19 4 star values: 39 3 star values: 38 2 star values: 17 1 star values: 8

121 Ratings 5 star values: 19 4 star values: 39 3 star values: 38 2 star values: 17 1 star values: 8

  • 5 star values: 19 4 star values: 39 3 star values: 38 2 star values: 17 1 star values: 8

    Martha Stewart Member     Rating: 5 stars       10/25/2018   Perfect. I used 2 leeks instead of zucchini and frittata was excellent. Sharp white cheddar made it super creamy and delicious. Took your ur hint to out in cast iron skillet, which was great idea. Had small salad on the side and had to dinner, we raved! Thanks MS....you did it again!  

Martha Stewart Member     Rating: 5 stars       08/27/2012   I use a cast iron skillet for my frittata and they come out great! This recipe came out very good follow it as printed no changes.  

Martha Stewart Member     Rating: Unrated       08/31/2010   Thanks so much for the hints about the skillet. Very helpful indeed.  

Martha Stewart Member     Rating: Unrated       11/04/2008   I use a Le Cruset skillet and it worked wonderfully. Also... feel free to increase the amount of cheese and serve with Tabasco.  

Martha Stewart Member     Rating: Unrated       07/29/2008   I agree. teflon sould not heat up to that temp. You can purchase Marthas green pan at Macys which does not consist teflon rather thermalon which is high temp safe. I have them and rave about them.  

Martha Stewart Member     Rating: Unrated       07/29/2008   I agree about not putting a nonstick,teflon-coated, pan in the oven. At 500 degrees F teflon emits a toxic, cancer-causing gas.  

Martha Stewart Member     Rating: Unrated       07/29/2008   Sounds great, but not sure about putting a non-stick skillet into a 425 degree oven. Other fritatta recipes I've read, or made, call for an ovenproof skillet.

    Martha Stewart Member

    Rating: 5 stars 10/25/2018

Perfect. I used 2 leeks instead of zucchini and frittata was excellent. Sharp white cheddar made it super creamy and delicious. Took your ur hint to out in cast iron skillet, which was great idea. Had small salad on the side and had to dinner, we raved! Thanks MS….you did it again!

Rating: 5 stars

Rating: 5 stars 08/27/2012

I use a cast iron skillet for my frittata and they come out great! This recipe came out very good follow it as printed no changes.

Rating: Unrated 08/31/2010

Thanks so much for the hints about the skillet. Very helpful indeed.

Rating: Unrated

Rating: Unrated 11/04/2008

I use a Le Cruset skillet and it worked wonderfully. Also… feel free to increase the amount of cheese and serve with Tabasco.

Rating: Unrated 07/29/2008

I agree. teflon sould not heat up to that temp. You can purchase Marthas green pan at Macys which does not consist teflon rather thermalon which is high temp safe. I have them and rave about them.

I agree about not putting a nonstick,teflon-coated, pan in the oven. At 500 degrees F teflon emits a toxic, cancer-causing gas.

Sounds great, but not sure about putting a non-stick skillet into a 425 degree oven. Other fritatta recipes I’ve read, or made, call for an ovenproof skillet.

All Reviews for Zucchini and Tomato Frittata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Zucchini and Tomato Frittata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest