frittata

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we’ve been having way too much fun this summer. in between visits from many different groups of family and friends, attending two weddings, traveling to vancouver a couple of times, and celebrating several birthdays, we’ve also been trying out lots of restaurants that are on our seattle restaurant bucket list.

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in between all the fun, we’ve been craving really simple, satisfying meals that can be whipped up in no time. we’ve also been looking for recipes that fill you up without being super heavy to compensate for all of the eating out and celebrations. so when mike’s mom sent me this recipe, i knew that it would be the perfect weeknight dinner. i absolutely love both eggs and goat cheese, and the caramelized onions and tomatoes send this recipe over the top. i’m guessing that if you’re anything like us, you need a few quick recipes like this in your repertoire. so go make this, pair with a salad and a hearty slice of toast, and enjoy!

one year ago: peach compote
two years ago: orzo salad
three years ago: grilled veggie sandwiches
four years ago: falafel from scratch

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frittata

yields 6 servings
borrowed from steamy kitchen

  • 1 onion, sliced
  • 3T butter
  • 1/8t sugar
  • 1 large zucchini or 3 small zucchinis (12 oz, approx), thinly sliced
  • salt and pepper to taste
  • 5 eggs
  • 1/4t dried thyme
  • 1 tomato, thinly sliced
  • 4oz herbed goat cheese
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  1. preheat your oven to 450º
  2. while the oven is warming up, heat an oven-proof pan over medium heat
  3. add the onion, butter, and sugar, sautéing until the onion is caramelized (this took us about 10 minutes)
  4. once the onion is caramelized, add the zucchini, salt, and pepper (to taste) to the pan and sauté until the zucchini is cooked through and beginning to brown (this took us about 5 minutes)
  5. while the zucchini is cooking, break the eggs into a bowl and whisk with the thyme
  6. pour the egg mixture into the pan, then place the sliced tomatoes on top and crumble the goat cheese over the top, allowing the pan to remain on the stove for 6 minutes
  7. then, place the pan into the oven for 3 minutes, or until the top is browned
  8. remove the pan from the oven, allowing it to cool for about 10 minutes before serving, and enjoy!

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