Monday Morning Frittata with Zucchini & Burst Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 package Cece's Zucchini Noodles
  • 1 teaspoon olive oil
  • 1 small yellow onion, cut into ½ inch slices
  • 2-3 cloves garlic
  • 1 cup cherry tomatoes, halved
  • 7 eggs
  • ½ cup milk
  • 2 tablespoons all-purpose flour
  • ⅓ cup grated parmesan cheese
  • ¼ cup roughly chopped basil
  • 1 cup cooked ground turkey or chopped Italian sausage
  • salt and pepper to taste
  • olive oil spray
Instructions
  1. Preheat the oven to 375*F and spray a 9-inch springform pan with olive oil. Line the outside of the pan with foil and set the springform pan on a large baking sheet then set aside.
  2. Remove excess water from the zucchini noodles by placing the noodles in a clean kitchen towel and squeeze the noodles until no additional water is released. Set aside.
  3. Heat the olive oil in a medium skillet for medium-high heat.
  4. Add in the onions and garlic, season with salt & pepper and cook until onions soften, 2-3 minutes stirring occasionally. Add in the tomatoes and cook another 3-4 minutes until tomatoes soften and onions begin to caramelize then remove move from heat and let cool slightly.
  5. In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
  6. Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
  7. Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
  8. Remove from oven and let cool completely.
  9. Release the frittata from the pan and cut into 6 pieces.
  10. Once fully cooled, cover and refrigerate for up to 5 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/monday-morning-frittata/