Zucchini And Tomato Frittata
- 2 plum tomatoes quartered
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon thyme leaves
- 3 medium zucchini cut into 1/2 thick slices
- 8 black olives pitted, halved
- 7 large eggs lightly beaten
- 1 tablespoon chopped parsley finely
- parsley leaves plus extra to serve
- Preheat oven to 325u0b0F. Arrange tomatoes on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside. Preheat broiler on high.
- Heat remaining oil in an 8 inch frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomatoes and olives in frying pan. Pour in egg and continue to cook for 5 minutes.
- Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under broiler for 2-3 minutes, until top is set and golden.
- Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
tomatoes, extravirgin olive oil, thyme, zucchini, black olives, eggs, parsley finely, parsley
Taken from www.yummly.com/recipe/Zucchini-and-Tomato-Frittata-1400606 (may not work)