Zucchini and Caramelized Onion Frittata
and little gem salad with cucumbers and plums
Frittatas are a great way to squeeze lots of veggies into a meal, and this one gets an aromatic boost from fresh oregano and sweet caramelized onions. Paired with a summer-fresh salad, this meal will ensure that you get your "five-a-day" in the most delicious way.
Smarts: Little Gem lettuce is a baby variety that grows small, compact heads. Simply remove the core and separate the leaves (you can roughly chop any that seem larger than bite-sized).
Ingredients
- Onions, medium - 1 , sliced
- Sundried tomatoes - 1/3 cup , drained and chopped
- Butter - 1 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Zucchini - 12 oz , thinly sliced
- Oregano, fresh - 2 tsp , chopped
- Eggs - 8
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Vinegar, red or white wine - 2 tsp
- Honey - 2 tsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 Tbsp
- Cucumbers - 6 oz , sliced
- Plums - 2 , pitted and sliced
- Lettuce, little gem - 4 heads , leaves separated (sub any baby lettuce or salad greens)
Prep
-
Onions / Sundried tomatoes - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Caramelize onions - Heat a large skillet or Dutch oven over medium heat. Add butter and first portion of cooking oil. When butter is melted and small bubbles have formed, add onions with a dash of salt. Saute, stirring frequently, until onions are golden and caramelized, 12 to 14 minutes. If at any point the pan looks dry, add a splash of water. (Can be done up to 5 days ahead)
-
Make dressing - Whisk together vinegar, honey, lemon juice, and mustard. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
-
Zucchini - Prep as directed. (Can be done up to 3 days ahead)
-
Oregano / Cucumbers / Plums / Lettuce - Prep as directed.
-
Whisk eggs - Whisk eggs together with salt and pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425 F / 218 C degrees.
-
Heat a large, oven safe skillet with second portion of cooking oil over medium heat. Add zucchini with a pinch of salt and saute until zucchini is tender and golden, 5 to 6 minutes.
-
Stir in caramelized onions, sundried tomatoes, oregano, and red pepper flakes (if using) and continue cooking until oregano is fragrant and everything is heated through, 1 to 2 minutes more.
-
Pour egg mixture over vegetables and stir gently to combine.
-
Transfer skillet to oven and bake for 18 to 22 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
-
While frittata bakes, combine lettuce, cucumbers, and plums in a large serving or mixing bowl and toss with dressing (add a bit at a time until it is dressed to your liking). Reserve any extra dressing for serving.
-
Serve slices of frittata with salad on the side. Enjoy!
Reviews
Ratings
0 reviews