A frittata, as a flat omelet is known 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. If you prefer, use feta or ricotta salata in place of the goat cheese.
extra-virgin olive oil, divided
diced zucchini, (1 small)
grape tomatoes, or cherry tomatoes, halved
slivered fresh mint
slivered fresh basil
Freshly ground pepper, to taste
crumbled goat cheese, (2 ounces)
Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil
, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
Whisk eggs, the remaining 1/8 teaspoon
salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata
mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
Place the pan under the broiler and broil until the frittata
is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
Calories 376, Total Fat 28 g, Saturated Fat 10 g, Monounsaturated Fat 13 g, Cholesterol 445 mg, Sodium 590 mg, Carbohydrate 10 g, Fiber 3 g, Protein 21 g, Potassium 565 mg. Daily Values: Vitamin A 40%, Vitamin C 40%, Calcium 20%, Iron 25%. Exchanges: Vegetable 1, Medium-Fat Meat 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet