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Zucchini and Goat Cheese Frittata

Recipe courtesy of Claire Robinson

Show: 5 Ingredient Fix

Episode: Good Morning Sunshine

Zucchini and Goat Cheese Frittata

Name: Zucchini and Goat Cheese Frittata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 1 small zucchini; 1/2 small red onion, thinly sliced; 3 tablespoons butter; Kosher salt and freshly cracked black pepper; 10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender); 4 ounces goat cheese

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

Ingredients

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1 small zucchini

1/2 small red onion, thinly sliced

3 tablespoons butter

Kosher salt and freshly cracked black pepper

10 eggs, well beaten with 2 tablespoons water (can be done with hand mixer or in blender)

4 ounces goat cheese

Directions

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26m Easy 95%

CLASS

Preheat the oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.