Name: Summer Frittata with Sundried Tomatoes, Feta, and Zucchini
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 zucchini, thinly sliced -; 2 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 12 large eggs -; 1/2 c. sour cream -; 1/4 c. freshly chopped basil, plus more for garnish -; 1/4 c. red onion, finely chopped -; 3/4 c. crumbled feta, divided -; 3/4 c. sun-dried tomatoes -

Ingredients for - Summer Frittata with Sundried Tomatoes, Feta, and Zucchini

1. 1 zucchini, thinly sliced

2. 2 tbsp. extra-virgin olive oil, divided

3. Kosher salt

4. Freshly ground black pepper

5. 12 large eggs

6. 1/2 c. sour cream

7. 1/4 c. freshly chopped basil, plus more for garnish

8. 1/4 c. red onion, finely chopped

9. 3/4 c. crumbled feta, divided

10. 3/4 c. sun-dried tomatoes

How to cook deliciously - Summer Frittata with Sundried Tomatoes, Feta, and Zucchini

1 . Stage

Preheat broiler to high. Brush baking sheet with ½ tablespoon olive oil and add zucchini slices. Drizzle with another ½ tablespoon olive oil and season with salt and pepper. Broil until softened and brown, 2 minutes per side.

2 . Stage

Lower oven to 375°. In large bowl, whisk together eggs, sour cream, basil, salt and pepper. Stir in ½ cup feta and all but 2 tablespoons sun-dried tomatoes.

3 . Stage

In a large, ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Cook red onion until softened, 3 minutes, then pour egg mixture into pan and let cook until beginning to brown around edges, 5 minutes. Cover top of frittata with zucchini slices and sprinkle with remaining ¼ cup feta.

4 . Stage

Place pan in oven and cook until top is golden and center is set, 15 minutes.

5 . Stage

Let cool slightly, then top with remaining sun-dried tomatoes and basil. Serve in wedges directly from pan.