From the foodies herb garden: Zucchini Tomato Frittata

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!

Slice zucchini, and steam.
Slice zucchini, and steam.
Slice up your tomatoes...
Slice up your tomatoes…
Rub ramekins with butter (or margarine.)
Rub ramekins with butter (or margarine.)
Add layer of zucchini.
Add layer of zucchini.
Tomatoes next.
Tomatoes next.
One more layer of zucchini.
One more layer of zucchini.
Add your egg and herb mixture.
Add your egg and herb mixture.
Pop those beauties in the oven.
Pop those beauties in the oven.
All done.
All done.
Toast up some Italian bread and enjoy!
Toast up some Italian bread and enjoy!

Zucchini Tomato Frittata (adapted from SOUP)

Ingredients:

  • 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

Directions:

  1. 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.
  2. Whisk together the egg, Lactaid, tomato paste, herbs and seasoning. Pour the egg mixture into the ramekins.
  3. 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.)
  4. Bake the ramekins for 20 minutes until custard is just set.
  5. Cool slightly, and then serve.

~thefoodie

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