Sunday Brunch: Zucchini Frittata With Blue Cheese Recipe – a delicious recipe with eggs, thyme, coarse salt, ground black pepper, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl whisk together the eggs, thyme, salt, pepper, and garlic.
2
Pour the olive oil into an 8- or 9-inch cast-iron or other ovenproof skillet and arrange the zucchini slices in concentric circles covering the bottom of the pan, overlapping each slice about halfway. Place the pan over high heat and cook until the zucchini begins to brown around the edges.
3
Carefully pour the egg mixture on top and cook until the outer 1 inch of eggs is set. Srpinkle with crumbled cheese and place under the broiler approximately 4 inches from the heat. Watch carefully to avoid burning. The frittata is done when it is puffed and golden brown, about 3 minutes. The center will be somewhat creamy because of the melted cheese.
526
kcal
Calories
38
g
Fat
20
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, 1/4 teaspoon coarse salt, 1/2 teaspoon coarsely ground black pepper, and more.
Yes, Sunday Brunch: Zucchini Frittata With Blue Cheese Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
