Monday Morning Frittata with Zucchini & Burst Tomatoes
Prep time
Cook time
Total time
Author: Alyssa
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
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.
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.
Heat the olive oil in a medium skillet for medium-high heat.
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.
In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
Remove from oven and let cool completely.
Release the frittata from the pan and cut into 6 pieces.
Once fully cooled, cover and refrigerate for up to 5 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/monday-morning-frittata/