The first frittata I made is written about here when I reviewed I Want My Dinner Now by Renee Pottle. I couldn't belive how easy it was to make, and we have made Renee's recipe for her Greek Frittata over and over this summer.
I have noticed lately that more food is coming into the house than is being eaten. I shop for specific meals, then at the last minute change my mind on what I want to make and go back to the store for more ingrediants. Our fridge and freezer are chock-full, and I've already mentioned the state of my pantry. The other night after work I was going to head to the store to pick up some stuff to make Renee's frittata. I decided that in order to start getting our kitchen situation under control I would just use what we already had at home. The result was this wonderful Zucchini and Tomato Frittata with Gouda Cheese.
Zucchini and Tomato Frittata
1 small zucchini cut in half lengthwise and sliced thinly
1 large tomato, seeded and diced
1 garlic clove minced
1 tsp olive oil
2 tb minced red onion
1/2 tsp dried basil
salt and pepper
4 oz gouda cheese
Heat the oil in a meduim skillet and saute zucchini garlic and onion until tender. Add tomato and stir for one minute. In a separate bowl, mix together eggs, basil, salt and pepper and 3 ounces of the cheese, shredded. Pour into the pan and reduce heat to medium low. Cover and cook until the eggs are almost set, 10 to 15 minutes. Meanwhile heat broiler. When the eggs are almost set, place pan under broiler until just turning golden, 2 minutes or so. Remove from oven and use a heat resistant spatula to loosen the eggs. Invert onto a serving plate and grate the last ounce of cheese over the top. Serve straight away.
PS - I have the most beautiful picture of the frittata, but Blogger won't let me add it. Blogger, you are getting on my last nerve. Is anyone else having trouble with Blogger? Got any advice?