Baked Zucchini Frittata with Brie
Serves 415 mins prep25 mins cook
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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What you need
Instructions
0 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. 1 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. 3 Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth. 2 Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the brie evenly over the top. 4 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.View original recipe
