Cheesy Roasted Tomato and Zucchini Frittata
Goodness knows I’m fighting it, but all signs point to one sad conclusion: it’s the end of the summer. But instead of wallowing, I’m cooking with all of summer’s BEST end-of-season spoils. Tomatoes and zucchini are in abundance in the Garden State right now, and this frittata recipe lets them shine. Also, it’s another one of those meals that’s quick to throw together without any planning, making it perfect for back to school—whatever that may look like this year. Use whatever veg you happen to have on hand, add in any complimentary cheese, and you’re well on your way to a family-pleasing meal that’s healthy AND filling.
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Cheesy Roasted Tomato and Zucchini Frittata
recipe by Sea Salt and Honey
Serves: 4-6 people (with a side salad)
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
Extra virgin olive oil
salt and pepper
1/2 shallot, minced
1 zucchini, cut in half lengthwise, then sliced 1/2 inch thick
3/4 bunch asparagus, woody stems removed, sliced on the bias in 2-inch pieces
1 pint cherry or grape tomatoes, halved
3/4-1 cup grated gruyère cheese
8 eggs
1/2 cup whole milk
Directions:
Preheat oven to 375˚.
Toss zucchini and asparagus with 2 tbsp. olive oil, t/4 tsp. salt, and 1/8 tsp. pepper. Roast 10 minutes. Toss halfway through and add tomatoes. Let cool.
Whisk together eggs, milk, cheese, 1/2 tsp. salt, and 1/4 tsp. pepper
Heat 2 tbsp. olive oil in a cast iron skillet over medium-low heat, then add shallot and cook until translucent, about 5 minutes. Add the roasted vegetables to the egg mixture, then pour into the cast iron skillet. Move skillet to the oven and bake 20-30 until the egg is set and golden yellow. Serve hot with a side salad.
