Zucchini Frittata

This simple Zucchini Frittata recipe makes a nice dinner. Leftovers are good the next day too!

  Zucchini Frittata

  • 4 teaspoons extra-virgin olive oil, divided 
  • 1 cup diced zucchini, (1 small) 
  • ½ cup chopped onion 
  • ½ cup grape tomatoes, or cherry tomatoes, halved 
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil 
  • ¼ teaspoon salt, divided 
  • 5 large eggs 
  • Freshly ground pepper, to taste 
  • ⅓ cup crumbled goat cheese, (2 ounces)
  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, ⅛ teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
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