Zucchini Frittata
A frittata, a flat omelet in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini.
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini, (1 small)
- ½ cup chopped onion
- 1/2 cup grape tomatoes, or cherry tomatoes, halved
- ¼ cup slivered fresh mint
- ¼ cup slivered fresh basil
- ¼ teaspoon salt, divided
- 5 large eggs
- freshly ground pepper, to taste
- 1/3 cup crumbled goat cheese, (2 ounces)
Directions
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