Zucchini and Roasted Tomato Frittata

When I am on vacation with my mom, we have a morning routine that we tend to stick to regardless of where we are.  It essentially involves going for a long walk, picking up lattes to enjoy while playing scrabble, and then cooking a delicious breakfast.  This morning we walked all around Kirkland, got soy lattes at Rococo, played scrabble, and then started making breakfast.  My mom made her amazing roasted cherry tomatoes and we were planning to just use them in a scramble, but we decided to try making a frittata instead.  I made a frittata in college once that was rubbery, dry, and tasteless, so this time I was very careful not to let the eggs cook for too long. 

Frittatas are good back-drops for almost any ingredients but the roasted tomatoes added a particularly delicious flavor.  We used gruyere because it is what we had in the fridge but feta or goat cheese would be excellent as well.  Frittatas can be served warm or at room temperature and make great leftovers.  We had ours with some green salad and buttered toast (see recommendation for amazing butter below).

If you are going to make the roasted tomatoes for this recipe, I recommend making extra to have on hand.  They keep in the fridge for about five days and are delicious on sandwiches and crostini, tossed with pasta, or on their own.

Mom’s Roasted Cherry Tomatoes

1pint cherry tomatoes, halved

1 tablespoon olive oil

2-3 cloves of garlic, minced

Preheat the oven to 425 degrees.  Toss the tomatoes with olive oil and garlic and roast for about 40 minutes, or until they begin to brown and caramelize.  Remove from oven and cool.  If you are using them in the frittata or another egg dish, strain them first to get rid of excess juices. 

Right out of the oven

Zucchini and Roasted Tomato Frittata with Gruyère

serves 4

1 zucchini, diced

Kosher salt

8 eggs

¼ cup milk

½ cup gruyère, grated

1 cup Mom’s Roasted Cherry Tomatoes

Preheat oven to 400 degrees.  Sauté zucchini in ½ teaspoon of olive oil over medium heat until the zucchini becomes slightly cooked, about 3 minutes.  Season with a teaspoon of salt and remove from heat and pour onto a plate lined with a paper towel to get rid of excess liquid.  Meanwhile, whisk eggs together and add 2 teaspoons salt, milk, and gruyère.  Arrange the zucchini and tomatoes in a non-stick pan and cover with eggs.  Cook over medium heat for about 3 minutes, then transfer to the oven.  Watch closely to make sure the eggs don’t overcook.  It should take about 8-10 minutes and be just starting to brown when you take it out.  Once it has cooled slightly, flip it out of the pan onto a serving plate.  Cut into slices and enjoy!

Best Butter EVER (recommended by Alice): Vermont Creamery European Style Butter with Sea Salt Crystals