Harvest Frittata with Gruyère

Serves 6 to 8

One of our favorites for Sunday brunch, this frittata is colorful, flavorful and a breeze to make. Feel free to experiment with different vegetables or top with different cheeses.

Ingredients

8 eggs
1/2 teaspoon salt, more to taste
Dash of freshly ground black pepper
1 tablespoon fresh thyme, stemmed and chopped
1 tablespoon finely minced parsley
1/2 cup grated Gruyère cheese
2 tablespoons extra virgin olive oil
1 small organic yellow onion, peeled and roughly chopped (about 1 cup)
1 medium zucchini, cut in half lengthwise, then cut into 1/4 inch slices (about 1 1/2 cups)
1 cup chopped tomato

Method

In a medium bowl, whisk together eggs, salt, pepper, herbs and 1/4 cup of the grated cheese. Set aside.

In a 10-inch nonstick sauté pan, heat olive oil over medium heat and cook onions and zucchini until barely tender. Add tomato and stir briefly. Pour egg mixture over sautéed vegetables, gently stirring vegetables around until they are covered by eggs. Reduce heat to low, cover and let cook for 12—15 minutes or until eggs are barely set and a little loose on top.

Turn on broiler. Top eggs with remaining cheese and broil for 2—5 minutes or until lightly browned and bubbly. Let cool slightly then slide onto a serving plate. Cut into wedges.

Nutrition

Per serving: 160 calories (110 from fat), 12g total fat, 4g saturated fat, 250mg cholesterol, 270mg sodium, 4g total carbohydrate (1g dietary fiber, 2g sugar), 10g protein

http://www.breadcircus.com/recipes/313