Lunch: Zucchini and Brie Frittata

Recipe by Judy Kim This one-pan egg dish makes an easy, cheesy dinner.

Ingredients

1 medium zucchini (about 1 lb.)
1 tbsp. butter
1 Garlic clove, minced
1 small onion, diced
extra-virgin olive oil
2 c. cherry tomatoes, cut in half
6 eggs
2 tbsp. heavy cream
kosher salt
Freshly ground black pepper
1/4 c. chopped scallion, plus more for garnish
1/4 c. chopped parsley, plus more for garnish
1/2 lb. brie, cut into 1" squares (1/4" thick)

Instructions

Trim zucchini and slice thinly lengthwise using a mandoline. In a large, ovenproof 10" skillet set over medium heat sauté butter with garlic and onion, about 3 minutes. Add 1 tablespoon olive oil and zucchini ribbons; sauté until just softened, about 30 seconds to 1 minute depending on thickness. Do not overcook.
Cut cherry tomatoes in half, set aside. In a medium mixing bowl whisk eggs and cream; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour egg mixture, scallions, and parsley into skillet with zucchini mixture. Cook over medium-low heat until almost set, 5 minutes, while mixing slowly with a rubber spatula. Fold in brie slices and tomatoes.
Heat broiler; place skillet under broiler and cook 2 to 3 minutes. (Watch carefully to prevent burning.)
Garnish with scallions and parsley. Serve immediately.

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