Zucchini and Artichoke Frittata


Zucchini and Artichoke Frittata
  • 8 large eggs
  • 3 TBSP olive oil
  • 1 large red onion, diced
  • 5-6 sprigs fresh thyme, stems removed
  • 5-6 leaves fresh sage, chopped
  • 2 small zucchini, but into ⅛ inch thick slices
  • 1 1 /2 cups canned or jarred artichoke hearts in water, drained and coarsely chopped
  • 1 tsp white wine vinegar
  • ground black pepper
  • 6 oz feta or goat cheese, crumbled
  • ¼ cup grated fresh parmesan cheese
  1. Break eggs into a large bowl and set aside.
  2. Place a medium cast iron skillet over medium heat for 1 minute, then add 1 tbsp olive oil and swirl to coat pan.
  3. Add onion and herbs and cook for about 10 minutes, stirring often.
  4. Add the zucchini, artichoke hearts and cook for another 5 minutes, until onion is cooked and zucchini is tender.
  5. Stir in vinegar and black pepper to taste and remove from heat.
  6. Beat the eggs with a large whisk until well mixed. Add the sautéed vegetables from the pan, using a spatula to remove all bits from the pan.
  7. Add cheese to egg and vegetable mixture and stir until blended.
  8. Wipe out skillet with paper towel to remove any remaining vegetable bits, then return to stove over medium heat.
  9. Preheat oven broiler to Hi (500 degrees F) with a rack in the upper half of oven.
  10. Add remaining 2 TBSP oil to skillet and swirl to coat the pan. Pour in the vegetable egg mixture and let it cook undisturbed for 3-5 minutes, until eggs are set on the bottom and edges are pulling away from pan slightly.
  11. Sprinkle top with parmesan cheese then transfer entire pan to the preheated broiler.
  12. Broil about 3 minutes, until frittata is firm in the center and golden on top.
  13. Remove frittata from oven. Run a rubber spatula around the edge to loosen.
  14. May serve inverted on a large plate or directly from skillet.
  15. Cut into wedges and serve warm or at room temperature.