Zucchini and Goat Cheese Frittata
Healthy and quick meal that is fun to share!
10 mins Cook Time
10 mins Yield: 6 servings
- 1 small zucchini
- 1/2 small purple onion, thinly sliced
- 3 tablespoons butter
- Kosher salt
- Freshly cracked black pepper
- 8 Eggland's Best eggs
- 4 ounces goat cheese
Preheat oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes.
Melt butter in a large (preferably non-stick) skillet over medium high heat.
Add sweet onion and then add zucchini, season with salt and pepper and cook until just slightly tender, about 3 to 4 minutes.
Beat eggs with 2 tablespoons water (can be done with hand mixer or in blender)
Spread onion and zucchini evenly over the bottom of the pan and top with beaten eggs. Season with salt and pepper and allow to sit until just starting to set at edges.
Crumble goat cheese evenly over the top, and place in oven for 3 to 5 minutes or until golden on top.
Cool in pan slightly before slicing and serving from pan or inverting onto a plate and then slicing to serve.
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