Zucchini and Goat Cheese Frittata with Cherry Tomato Sauce
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
10 large eggs ½ cup half-and-half 1 ¼ teaspons table salt, divided¼ teaspoon pepper 4 tablespoons unsalted butter, divided1 pound cherry tomatoes, halved3 tablespoons thinly sliced shallot, divided2 tablespoons chopped fresh basil, divided1 teaspoon seasoned rice vinegar 2 medium zucchini, shredded3 ounces goat cheese, crumbled (¾ cup)
Before You Begin
Shred the zucchini on the large holes of a box grater.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, 1 teaspoon salt, and pepper together in bowl; set aside.
- Melt 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat. Add tomatoes, 1 tablespoon shallot, and remaining ¼ teaspoon salt. Cook until tomatoes release their juice and just begin to break down, about 5 minutes. Transfer tomatoes to bowl and stir in 1 tablespoon basil and vinegar; set aside.
- Add zucchini, remaining 3 tablespoons butter, and remaining 2 tablespoons shallot to now-empty skillet. Cook over medium heat until zucchini has softened, about 7 minutes. Stir in egg mixture and sprinkle evenly with goat cheese and remaining 1 tablespoon basil. Transfer skillet to oven and bake until frittata is just set in center, about 12 minutes. Let rest for 5 minutes. Slide frittata onto platter, cut into wedges, and serve with tomato sauce.
Time
30 minutesYield
Serves 4Ingredients
10 large eggs
½ cup half-and-half
1 ¼ teaspons table salt, divided
¼ teaspoon pepper
4 tablespoons unsalted butter, divided
1 pound cherry tomatoes, halved
3 tablespoons thinly sliced shallot, divided
2 tablespoons chopped fresh basil, divided
1 teaspoon seasoned rice vinegar
2 medium zucchini, shredded
3 ounces goat cheese, crumbled (¾ cup)
Ingredients
10 large eggs
½ cup half-and-half
1 ¼ teaspons table salt, divided
¼ teaspoon pepper
4 tablespoons unsalted butter, divided
1 pound cherry tomatoes, halved
3 tablespoons thinly sliced shallot, divided
2 tablespoons chopped fresh basil, divided
1 teaspoon seasoned rice vinegar
2 medium zucchini, shredded
3 ounces goat cheese, crumbled (¾ cup)
Ingredients
10 large eggs
½ cup half-and-half
1 ¼ teaspons table salt, divided
¼ teaspoon pepper
4 tablespoons unsalted butter, divided
1 pound cherry tomatoes, halved
3 tablespoons thinly sliced shallot, divided
2 tablespoons chopped fresh basil, divided
1 teaspoon seasoned rice vinegar
2 medium zucchini, shredded
3 ounces goat cheese, crumbled (¾ cup)
Why This Recipe Works
A quick tomato sauce and flavorful goat cheese elevate this simple frittata.
Before You Begin
Shred the zucchini on the large holes of a box grater.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Whisk eggs, half-and-half, 1 teaspoon salt, and pepper together in bowl; set aside.
- Melt 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat. Add tomatoes, 1 tablespoon shallot, and remaining ¼ teaspoon salt. Cook until tomatoes release their juice and just begin to break down, about 5 minutes. Transfer tomatoes to bowl and stir in 1 tablespoon basil and vinegar; set aside.
- Add zucchini, remaining 3 tablespoons butter, and remaining 2 tablespoons shallot to now-empty skillet. Cook over medium heat until zucchini has softened, about 7 minutes. Stir in egg mixture and sprinkle evenly with goat cheese and remaining 1 tablespoon basil. Transfer skillet to oven and bake until frittata is just set in center, about 12 minutes. Let rest for 5 minutes. Slide frittata onto platter, cut into wedges, and serve with tomato sauce.
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