This is a good weeknight or quick brunch recipe that is taken partly from Giada de Laurentis’s asparagus frittata and partly from a zucchini frittata recipe of my grandmother’s. We make this frequently during the summer when we have fresh vegetables and herbs from the garden–I think other vegetables would work also (asparagus, peppers, etc.).
1 small zucchini thinly sliced
1 shallot (or leek, or onion)
1 roma tomato
1/2 Tablespoon olive oil
1/2 Tablespoon butter
1 Tablespoon half and half or heavy cream
fontina cheese, maybe 1/4 cup small cubes
Heat nonstick pan. Add olive oil and butter. Saute zucchini and shallot 3-4 minutes. While cooking, whisk eggs. Add cream, salt, pepper, parley, and rosemary and whisk. Add tomato and saute for an additional 2 minutes. Turn down heat, turn on broiler. Add eggs and dot the top with cheese. Cook until set, about 5 minutes (make sure egg isn’t boiling). Stick under broiler for about 4 minutes (check and rotate pan if necessary depending on the strength of your broiler). Let cool in pan for 2-3 minutes. Run rubber spatula around the eggs and slide onto plate. Let cool slightly so that cheese doesn’t all ooze out.