Serves: 8 | Prep Time: 15 minutes | Cook Time: 25 minutes
Ingredients:
6 eggs
3 tablespoons heavy cream or half-and-half
2 tablespoons olive oil
6 ounces grated cheddar cheese
3/4 cup chopped white onion
3/4 cup chopped zucchini
3/4 cup chopped tomato
2 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
Directions:
- Preheat the oven to 425°F.
- Whip together the eggs, cream or half-and-half, salt, and pepper with a wire whisk. Stir in the cheddar cheese.
- Heat the skillet on the stove over medium-high heat. Add the olive oil.
- Sauté the onion until soft, about 5 minutes. Then add the zucchini and sauté for 2 to 3 minutes. Add the tomato and butter, and finish sautéing the vegetables so that they are all cooked through.
- Pour the egg and cheese mixture over the sautéed vegetables and let them cook on the stove for about 1 minute.
- Transfer the skillet to the oven and let the frittata bake for 8 to 15 minutes, or until the edges are golden brown. Remove the frittata from the oven and let it sit for 2 to 3 minutes before cutting into it.
