zucchini and gruyere fritatta
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A nice egg dish for a weekend breakfast. Just add fresh fruit and coffee! Substitute different type of cheese and herbs if you like.
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For zucchini and gruyere fritatta
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2 Tbspolive oil
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1/2 cchopped onion
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2 smzucchini (1 green, 1 yellow is pretty)
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3 Tbspchives
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2 tsprosemary (less if dried)
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2 tspthyme (less if dried)
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6eggs
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1/2 c1/2 and 1/2 or milk
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1 pinchred pepper flakes
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1/2 cgruyere cheese, shredded
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1plum tomato, sliced
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1green onion, sliced
How To Make zucchini and gruyere fritatta
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1Preheat oven to 425F
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2Heat olive oil in a 10" oven proof skillet. Add the onion and saute just until it begins to brown and caramelize. Add the sliced zucchini on top of the onion and continue to cook the vegetables over medium-high heat. Turn the zucchini once. Season the mixture with a little salt and pepper.
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3Meanwhile beat the eggs in a small bowl with the 1/2 and 1/2, fresh herbs, red pepper flakes, and add salt and pepper to taste.
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4Once the vegetables are cooked tender, top with the eggs and Gruyere cheese. Arrange the thin tomato slices and green onion slices on the top. Cook for about 2 minutes over medium-high heat.
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5Place in the hot oven and cook for 10-12 minutes. Start checking the fittata after about 8 minutes. Use a think knife and make a little slit in the center of the fittata. If the eggs still run, then bake just a couple minutes more. Do not over bake!
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6Remove from the oven and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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