Description
A delightful Zucchini and Tomato Frittata, showcasing summer produce with crunchy walnuts and melty Mozzarella.
INGREDIENTS
– 8 eggs – 1/4 teaspoon salt – 1/4 teaspoon crushed red pepper – 1 tablespoon olive oil – 1 small zucchini, thinly sliced lengthwise – 1/2 cup yellow or red cherry tomatoes, halved – 2 ounce bite-size fresh mozzarella balls (boccoccini) – 1/3 cup coarsely chopped walnuts
STEPS 1
Preheat broiler to high. Whisk together 8 eggs, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper in a medium bowl until well combined.
STEPS 2
Heat 1 tablespoon olive oil in a 10-inch oven-going skillet over medium-high heat. Layer thinly sliced zucchini on the bottom of the skillet in an even layer.
STEPS 3
Top the cooked zucchini with 1/2 cup halved yellow or red cherry tomatoes. Pour the whisked egg mixture evenly over the vegetables in the skillet.
STEPS 4
Arrange 2 ounces of bite-size fresh mozzarella balls and 1/3 cup coarsely chopped walnuts on top of the egg mixture. Cook over medium heat for 4 to 5 minutes
STEPS 5
Place the skillet under the preheated broiler, about 4 inches from the heat source, and broil for 2 to 3 minutes more, or until the frittata is set.