Baked Zucchini Frittata with Brie
Serves 4
15 mins prep
25 mins cook
40 mins total
This zucchini frittata recipe is a perfect solution for a simple, yet elevated meal — eat it for breakfast, lunch, dinner, or brunch. It's baked in the oven and emerges with pockets of melty, creamy brie and slices of tender zucchini in every forkful.
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Position the oven rack in the center of the oven. Preheat the oven to 350 degrees (180C). Brush a thin layer of olive oil or melted butter on the bottom and sides of a 9-inch deep pie dish or quiche pan.
Heat a large (10-inch) nonstick or cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add the olive oil, zucchini, ½ teaspoon kosher salt and black pepper and stir around to coat. Spread the slices out in one layer and cook 2-3 minutes, until the edges have a golden sear. Stir in the garlic, thyme, and red pepper and cook until the garlic releases its fragrance, about 30 seconds. Remove the pan from the heat.
Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth.
Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the Brie evenly over the top.
Bake 22-25 minutes, or until the frittata is puffed and the center feels just set. Remove from the oven and cool on a rack for about 15 minutes before serving. It will firm up slightly and be easier to slice.
