Zucchini Frittata with Goat Cheese and Thyme
A light frittata made from eggs and zucchini, enriched with creamy goat cheese and fresh thyme. It goes well warm or lukewarm at a leisurely brunch.
By yumbelo · 4 servings · 30 minutes
Ingredients
- 8 pc eggs
- 300 g zucchini
- 1 pc red onion
- 100 g cherry tomatoes
- 100 g goat cheese
- 50 ml milk
- 1 tbsp olive oil
- 2 tsp thyme leaves
- salt
- pepper
Method
- Peel the onion and cut it into fine rings. Wash the zucchini, trim the ends and cut into small cubes. Halve the cherry tomatoes.
- Heat the olive oil in an ovenproof pan over moderate heat, sauté the onion and zucchini for 5 minutes until they take on a little color, then add the tomatoes and cook for another minute.
- Whisk the eggs with the milk, thyme, salt and pepper in a bowl and pour evenly over the vegetables in the pan.
- Pull the goat cheese into coarse pieces and distribute over the egg mixture. Let the pan set over low heat for about 5 minutes, until a firm edge forms around the rim.
- Preheat the oven to grill or 200 °C convection-free top and bottom heat and let the frittata finish setting in the oven for 5 to 7 minutes, until the surface is golden yellow and the center no longer looks runny.
- Remove the frittata from the oven, let it rest briefly, cut into pieces and serve immediately.