When browned in butter or olive oil, zucchini takes on a nutty flavor that shines in this caramelized zucchini frittata, which is topped with a puffy layer of cheddar cheese and fresh basil for garnish.

Directions

1. Heat oven to 425F. Mince the onion and finely dice the zucchini into 1/4" cubes.
2. Heat an 8" oven-safe skillet over medium heat. Add the butter or olive oil followed by the onions, zucchini, and 1/4 teaspoon salt. Cook over medium heat for 15-20 minutes, stirring occasionally, until the zucchini and onions are tender, browned, and cooked down. If you find the mixture starts to scorch, lower the heat slightly.
3. While the vegetables cook, whisk together eggs, milk, and 1/2 teaspoon salt. Once the vegetables are ready, reduce the heat to low and pour the egg mixture into the skillet. Swirl the eggs around the pan and use a spatula to loosen any zucchini or onion stuck to the bottom. Cook for a few minutes until the bottom of the frittata is set, but the top is still wet.
4. Sprinkle cheese on top of the frittata and transfer to the oven. Bake for 18-20 minutes, or until the eggs are fully set and the top of the frittata is puffed up and golden. Sprinkle with freshly ground black pepper and basil before serving.

Farm Team Tips

When fresh herbs like basil are baked into a dish, that herbaceous flavor tends to get lost. To really highlight the fresh basil (or any other herb of your choosing), we recommend sprinkling the it over the top of the frittata right before serving rather than mixing it in with the filling.

This frittata works great with heavy cream! If using cream in place of milk, use 1/3 cup.