Zucchini and Sun-Dried Tomato Frittata
 
Prep time
Cook time
Total time
 
A perfect brunch or breakfast recipe!
Author:
Recipe type: Breakfast
Serves: 6-8
Ingredients
  • 8 eggs
  • ⅛ cup heavy cream or half and half
  • ¼ cup mozzarella cheese, shredded (optional)
  • Salt and fresh ground pepper to taste
  • 2 Tbs. butter
  • 1 small zucchini, unpeeled, sliced ¼ inch thick
  • ¼ cup sun-dried tomatoes
  • ½ cup Parmesan cheese, grated
Instructions
  1. Whisk eggs, cream, salt and pepper in a medium sized bowl, until light and frothy. Stir in mozzarella cheese. Set aside.
  2. Melt butter over medium heat, in a 10-inch oven-safe skillet. Sauté zucchini for 2 minutes on each side. Add sun-dried tomatoes and simmer until zucchini is tender. About 2-3 minutes more.
  3. Turn oven on to low broil. You want the oven to heat up while you cook the eggs.
  4. Pour egg mixture into pan. Cook over medium heat for 5 minutes, uncovered. Cover and turn heat down to medium-low. Cook for an additional 10 minutes, or until eggs are just set.
  5. Sprinkle grated parmesan cheese on top. Broil on low for 1 minute or until cheese is lightly browned.
  6. Let stand a minute or two before slicing and devouring ;-)
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/zucchini-sun-dried-tomato-frittata/