Zucchini Frittata Recipe
Recipe adapted from Hazan Family Favorites by Giuliano Hazan. Adding just a pinch of sugar to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot).
- 1 onion, sliced
- 3 tablespoons butter
- 1/8 teaspoon sugar
- 12 ounces zucchini (1 large zucchini or 3 small zucchini)
- salt and freshly ground black pepper
- 5 eggs
- sprig of fresh thyme (or 1/4 teaspoon dried thyme)
- 1 tomato
- 4 ounces goat cheese
Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.
While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.
In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.
Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.
Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.