I recently discovered I love frittatas. I mean, what’s not to love? It’s basically a quiche without the crust… (Not that I’m against crust!)
So after seeing many interesting egg dishes done in ramekins, I said to myself, ‘Hey, you have ramekins, and some zucchini why not make a frittata?’
This recipe is super easy, and you could pretty much do it blindfolded, as you’ll soon see!
Zucchini Tomato Frittata (adapted from SOUP)
- a little margarine
- 2 zucchini
- 2 firm, ripe vine tomatoes, sliced
- 2 eggs plus 2 egg yolks
- 1 tbsp tomato paste
- 3 tbsp Lactaid (or heavy cream)
- 2 tbsp chopped fresh oregano
- Salt and ground black pepper to taste
- Preheat the oven to 350F. Lightly rub margarine on 4 ramekins. Trim the zucchini, then cut them into thin slices. Put them into a steamer and steam over boiling water for 4-5 minutes. Drain well in a colander, and when they are cool enough to handle, add layer to the ramekins, alternating with the sliced tomatoes.
- Whisk together the egg, Lactaid, tomato paste, herbs and seasoning. Pour the egg mixture into the ramekins.
- Place them into a roasting pan half-filled with hot water. (I did this before adding everything to the ramekins, it’s too messy otherwise.)
- Bake the ramekins for 20 minutes until custard is just set.
- Cool slightly, and then serve.