This gorgeous frittata is super easy to make and is a wonderful showstopper to serve at breakfast or brunch. It features red onions, zucchini, thyme, and goat cheese. Zucchini flowers are optional but really put this dish over the top. After sautéing the onion and zucchini, all you have to do is whisk together the rest of the ingredients, combine everything together, then let the frittata bake in the oven for about 30 minutes. Serving with a crunchy green salad or crusty bread alongside helps round out the meal.
To make sure the frittata doesn't get soggy from watery zucchini, be sure that you don't overcook it, and if it's possible, try to drain them if you can after cooking. The grated lemon zest helps brighten the dish too and ties all of the flavors together. You'll love the balsamic onions, but if you don't have any balsamic vinegar on hand, no worries! That's another great thing about this recipe—it's endlessly adaptable to whatever you have in your fridge or pantry. If you're not a fan of thyme, you could use any bright herb like parsley or basil. You could also add some hearty greens like kale or spinach; stir them in with the egg mixture. Include mushrooms, bacon, or pancetta as you're cooking the onions too, and of course no one would blame you if you opt to add more garlic. Whatever you opt to add to leave out, you and your loved ones will very much enjoy whenever this special breakfast treat is served. —The Editors
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