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Zucchini Frittata With Tomato Confit

serves 4

For a light but satisfying supper, a frittata hits the spot. Anything you could put into a French omelet can go into the Italian version of an omelet. Plus, several servings can be made at once.

Read more about this recipe at the Washington Post.


3 tablespoons extra virgin olive oil
4 plum tomatoes, peeled, seeded and quartered
1 clove garlic, minced
1 pinch white ground pepper
4 sprigs thyme
1 large bay leaf
9 large eggs
4 medium zucchini, cut into 1/2-inch rounds
16 oil-cured black olives, pitted (optional)
2 tablespoons shredded flat-leaf parsley


prep: 20 minutes
total: 25 minutes


small pan
large bowl
large nonstick ovenproof skillet
serving platter


1. Position a rack in the upper third of the oven and preheat the oven to 350F.

2. In a small pan, heat 2 tablespoons of the oil over medium-low heat. Add the tomatoes, garlic, white pepper, 2 whole sprigs of thyme and the bay leaf. Cook, stirring occasionally, for 10 to 12 minutes or until the tomatoes are tender but not soft (the riper the tomatoes, the less time it will take). Discard the bay leaf.

3. In the meantime, lightly beat the eggs in a large bowl and season sparingly with salt and pepper. Set aside.

4. In a large nonstick, ovenproof skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the zucchini and cook, stirring, until softened and lightly browned, 3 to 4 minutes. Add the tomato confit, chopped thyme leaves from the 2 remaining sprigs and olives, if desired, and stir. When everything is hot, pour in the eggs and reduce the heat to medium. As the edges become cooked, gently pull back the cooked eggs from the edge with a spatula and tilt the pan so any uncooked egg can run into the cleared area. When the eggs are mostly set but still moist on top, 2 to 3 minutes, transfer the skillet to the oven. Bake until the top is set and dry to the touch, about 3 minutes.

5. To serve, run a spatula around the skillet edge to loosen the frittata. Invert it onto a serving platter and scatter the parsley over the top. Serve warm, at room temperature or chilled.

Adapted from Eggs, by Michael Roux.

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