Zucchini Frittata


This past Saturday was island planting day on our street. We couldn't have asked for a better weekend to do it, either! That morning, I woke up to the birds chirping outside my bedroom window, and a beautiful summer-like breeze blowing in. I got up about an hour before my alarm went off, went downstairs, and started chopping vegetables for this frittata, which I found on Steamy Kitchen. It came together quite nicely, and it was a great aroma for Joel to wake up to. I ate my frittata as a slice, while Joel chose to make this into a breakfast sandwich by putting his piece between a toasted bagel. Either way, we had a relaxing, hearty breakfast to give us energy to play in the dirt with our neighbors!

1 Onion, sliced
3 tablespoons Butter
1/8 teaspoon Sugar
12 ounces Zucchini (I used 1 large)
Salt and Pepper
5 Eggs
1/4 teaspoon Dried Thyme
1 Tomato, sliced
4 ounces Goat Cheese

Add the butter to a nonstick pan over medium heat. When it starts to bubble, add the onion and sugar. Saute the onion until it is caramelized, about 8-10 minutes. While the onion is sautéing, slice the zucchini very thinly (1/8" thick). Cut the tomato into 1/4" thick slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and has just started to brown. In a large bowl, beat the eggs along with the thyme. Once the zucchini is cooked, pour the eggs into the pan. Top with the sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. Place the pan under a preheated broiler (with the rack set 8-10 inches below the heating element). Broil for 2-3 minutes, or until the top is lightly browned. Let the frittata cool for about 10 minutes before slicing. Serve warm or at room temperature.