Ingredients:
4 teaspoons extra virgin olive oil, divided
1 cup diced zucchini [ 1 small]
1/2 cup chopped onion
1/2 cup grape tomatoes or cherry tomatoes, halved
1/4 cup slivered fresh mint
1/4 teaspoon salt, divided
Freshly ground pepper to taste
5 large eggs
1/3 cup crumbed goat cheese ] 2 ounces]
Directions:
- Heat 2 teaspoons oil in a 1-0-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring onion, for 1 minute. cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not too mushy, 3-5 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, 30-60 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.
- Preheat the broiler
- 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, 2-4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg ill flow to the edges.
- Place the pan under the broiler and broil until the frittata is set and the top is golden, 1-1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
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