Zucchini Tomato Frittata

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Servings: 4 to 6     Prep time: 30 min     Cooking time: 15 - 20 min
    Ready to eat in: 50 min
Utensils: 10" non-stick frying pan with lid

Farm
1 med zucchini - sliced thin
1 small red onion - sliced thin
½ small green pepper - sliced into thin rings
1 or 2 med tomatoes - diced
8 eggs - whisked with ¼ cup of water
olive oil
sea salt & fresh ground pepper
thyme
basil

Directions

Coat bottom of frying pan well with EVOO. Layer zucchini in bottom, 2 layers is best, but you can go 3 layers. Salt and pepper the zucchini as you layer it in the pan. Layer in the onion and peppers. Sprinkle with thyme leaves. Toss the tomatoes with salt and pepper and sprinkle with basil, then spread evenly in the frying pan. Whisk the eggs and water with 1 tsp of salt and ½ tsp fresh ground pepper. Pour egg mix over vegetables and cover. Cook on medium until the center is cooked, keep the lid on while cooking. It is best if you use a glass lid so that you can see the frittata without removing the lid. Turn off heat and let stand about 2 min with the lid on, slice into pie pieces and serve with your favorite breakfast sides.

Alternative Recipe Ideas

  • Add about ½ cup of grated cheese on top of the zucchini.
  • Add a finely diced jalapenos if you like it spicy.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com