Big, beautiful, green zucchini are starting to arrive at the farmer's markets. In my house, our favorite way to eat fresh zucchini is to simply slice and boil it, and add a little butter and salt. Usually there's a little leftover cooked zucchini - which is great for adding to the next morning's eggs.
Tomatoes and zucchini are always a good match. So for this frittata, I kept it very simple, only adding onions and dill for flavor. It's a great summery breakfast, but you can make it any time of year.
Note: A cast-iron skillet is a must for any kitchen - at least one good, heavy, 6-7" pan. It can go straight from burner to oven, at any temperature. It achieves perfect crispy brown-ness for anything. Eggs taste ten times better from cast iron, I promise.
Layered Zucchini and Tomato Frittata with Dill
3 large eggs, slightly beaten
1 T cold water
1 T dill, chopped (plus more for garnish)
Salt & Pepper
1 T butter
1/4 C onion, diced
1 C sliced zucchini
1 C sliced tomatoes
1 T parmesan cheese, shredded
Heat oven to 425F.
1. Whisk together eggs, water and dill. Season lightly with salt and pepper.
2. Heat a 7" cast iron skillet over medium heat. When hot, add butter and onions. Cook until translucent, about 2 minutes.
3. Place a layer of zucchini on top of the onions, leaving 1/2" between each piece. Add a layer of tomatoes over the gaps. Repeat.
4. Pour egg mixture evenly over the contents of the pan. Give the pan a gentle shake to incorporate the egg down through the layers. Cook about 2-3 minutes, so the egg sets a little.
5. Top with cheese and place in the oven for about 15 minutes. Insert a knife to check that the egg is fully cooked. Serve hot, garnished with dill.
*5-6 eggs will take much longer - start checking at 15 minutes, but plan for 25-30.