Caramelized Onion and Zucchini Frittata
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Caramelized Onion and Zucchini Frittata
The sweetness of the onion forms a bright pairing with zucchini and fresh basil in this caramelized onion and zucchini frittata. Serve as an easy centerpiece for brunch.
Ingredients
Directions
Heat the oven to 425°F.
In a large bowl, beat the eggs and season with 1/2 tsp. each salt and pepper.
Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion, sprinkle with ½ tsp. salt, reduce the heat to medium, and cook, stirring occasionally, until the onion softens and browns in places, about 10 minutes.
Add the zucchini and sun-dried tomatoes. Raise the heat to medium high, and cook, stirring, until the zucchini softens, about 2 minutes. Add the eggs, Parmigiano, and basil, and cook, moving the eggs and vegetables around the pan, until the egg starts to set, about 2 minutes.
Transfer the pan to the oven and bake until the eggs brown and become firm to the touch, about 10 minutes.
Cut into wedges and serve. Season to taste with salt.
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Ingredients
Directions
Heat the oven to 425°F.
In a large bowl, beat the eggs and season with 1/2 tsp. each salt and pepper.
Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion, sprinkle with ½ tsp. salt, reduce the heat to medium, and cook, stirring occasionally, until the onion softens and browns in places, about 10 minutes.
Add the zucchini and sun-dried tomatoes. Raise the heat to medium high, and cook, stirring, until the zucchini softens, about 2 minutes. Add the eggs, Parmigiano, and basil, and cook, moving the eggs and vegetables around the pan, until the egg starts to set, about 2 minutes.
Transfer the pan to the oven and bake until the eggs brown and become firm to the touch, about 10 minutes.
Cut into wedges and serve. Season to taste with salt.