Print Recipe

Zucchini and Onion Frittata

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, First Course, Main Course
Cuisine: Italian
Keyword: Eggs, Eggs for dinner, Gruyere, Italian, Italian Food, Light, Light Summer Dinner, Summer, Summer veggies
Servings: 6 servings

Ingredients

  • 1 Zucchini Cut into half-moons
  • 1 Onion Diced
  • 3 tbsp Olive Oil
  • 12 Eggs
  • 2 oz Gruyere, Comte, or other Cheese
  • 2 sprigs Fresh Thyme
  • Salt to taste
  • Pepper to taste

Instructions

  • Heat oven to 375°F.
  • Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium-high heat.
  • Add onion and zucchini to skillet and sauté till golden and softened.
  • Meanwhile, beat eggs in a large bowl. Add a splash of water (about 1-2 tbsp), and season with salt and pepper. Remove leaves from thyme and add them to the bowl.
  • Cut cheese into small cubes and add to eggs.
  • When onion and zucchini are done, add to bowl with eggs. Mix well and let stand for 10 minutes.
  • Heat remaining tbsp of olive oil in now empty skillet over medium heat. Add egg mixture and cook until eggs just begin to set on the bottom.
  • Place in oven and cook for 10-15 minutes, until golden brown and puffed. Carefully remove from oven, keeping a towel over handle. It should slide right out of the pan onto your cutting board.
  • Serve with a salad for a complete light dinner.