Harvest Frittata with Le Gruyère

Serves 6 to 8
Time 30 min

One of our favorites for Sunday brunch, this frittata is colorful, flavorful and a breeze to make. Feel free to experiment with different vegetables or top with different cheeses.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    8eggs
    1/2 teaspoonfine sea salt, more to taste
    ground black pepper, dash of
    1 tablespoonchopped fresh thyme
    1 tablespoonfinely minced fresh flat-leaf parsley
    1/2 cupgrated Le Gruyère cheese
    2 tablespoonsextra-virgin olive oil
    1 smallyellow onion, roughly chopped (about 1 cup)
    1 mediumzucchini, cut in half lengthwise, then cut into 1/4 inch slices (about 1 1/2 cups)
    1 cupchopped tomato

Exclusively for Prime members in select ZIP codes.

Method

In a medium bowl, whisk together eggs, salt, pepper, herbs and 1/4 cup of the grated cheese. Set aside.


In a 10-inch nonstick sauté pan, heat olive oil over medium heat and cook onions and zucchini until barely tender. 


Add tomato and stir briefly. 


Pour egg mixture over sautéed vegetables, gently stirring vegetables around until they are covered by eggs. 


Reduce heat to low, cover and let cook for 12-15 minutes or until eggs are barely set and a little loose on top.


Turn on broiler. Top eggs with remaining cheese and broil for 2-5 minutes or until lightly browned and bubbly.


 Let cool slightly then slide onto a serving plate. Cut into wedges.

Nutritional Info

Serving Size

Calories

160

Total Fat

12g

Saturated Fat

4g

Cholesterol

250mg

Sodium

270mg

Total Carbohydrate

4g

Dietary Fiber

1g

Total Sugars

2g

Protein

10g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.