Tomato, Zucchini and Fontina Frittata

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Posted by Lynne Webb on July 8, 2008

I'm often presented with the dilemma of figuring out what to make for a late night meal. I try to keep the food on the light side and the cleanup to a minimum. Frittata, the Italian version of an omelette, fits the bill on both counts, not to mention the fact that leftovers reheat pretty well in the microwave. You can put just about anything you want in a frittata ~ ham or bacon, asparagus, leeks, artichokes, roasted peppers, etc. This is a simple meatless combination that is pretty satisfying and quick to prepare. Tomato, Zucchini and Fontina Frittata

Tomato, Zucchini and Fontina Frittata

Ingredients ~
1 tablespoon extra virgin olive oil
2 small zucchini, cut into 3/4-inch dice
1/4 cup onion, chopped
1 clove garlic, chopped
1 large tomato, peeled, seeded and cubed
8 eggs, lightly beaten
1/3 cup cubed fontina cheese
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons grated parmesan cheese

Preheat the oven to 350°. Heat an ovenproof nonstick skillet over a medium-low heat. Add the olive oil and swirl to coat. Add the onion and zucchini and cook about 4 minutes or until the mixture begins to soften. Add the garlic and continue cooking until the zucchini begins to caramelize slightly. Season to taste with salt and pepper.

Add the tomatoes and cook another 2 minutes. Check the seasoning a second time. Spread the veggies evenly over the bottom of the pan, turn the heat down slightly and pour in the eggs. Distribute the cubes of fontina evenly around the pan.

Continue cooking until the center of the frittata is almost set, but the top is still wet. Place in the preheated oven until the top is set - times will vary. Remove from the oven, sprinkle with the grated cheese, cover and let stand for 2 to 3 minutes.

Serve either directly from the pan or carefully slide onto a serving plate. Cut into 6 wedges.