Zucchini & Sun-dried Tomato Frittata
Makes 4 servings
- 8 large eggs, beaten
- ¼ cup light cream
- Salt and freshly ground black ground pepper to taste
- 1/3 cup soaked and finely chopped dun-dried tomatoes
- 18 thin slices of zucchini
- 2 tbsp. olive oil
- 1/3 cup grated mozzarella cheese
- 2 tbsp shopped fresh basil
Set the oven rack 6 inches beneath the broiler. Preheat the broiler. Combine the eggs, cream, salt, pepper, and half the sun-dried tomatoes in a bowl. Place 1 tbsp. of oil in a large non-stick skillet set over medium heat. Add the zucchini and cook until just tender, about 1 minute per side. Remove the zucchini to a place.
Heat the remaining 1 tbsp. of oil in the skillet. Add the eggs and cook, gently stirring and scraping to move uncooked portions of egg to the bottom of the pan, until the eggs are set but still quite moist. Remove the pan from the heat and sprinkle the top of the frittata with the cheese. Top the cheese with zucchini and the remaining sun-dried tomatoes. Broil the frittata until the top is puffed and golden brown. Let stand for a few minutes before carefully removing from the pan. Sprinkle with basil, cut into wedges, and serve.
