Easy Layered Zucchini and Tomato Frittata with Dill

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
2 servings (easily doubled, but increase baking time)

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.


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