Zucchini, mozzarella and tomato frittata

I’m always on the lookout for new ways to use up zucchini largesse, so I figured this one was worth a try.

Zucchini and tomato frittata

July 2014 Better Homes & Gardens

Ingredients

8 eggs

¼ teaspoon crushed red pepper

1 tablespoon olive oil

1 small zucchini, thinly sliced lengthwise

½ cup cherry tomatoes, halved

2 ounces mini mozzarella balls

2 tablespoons chopped walnuts

Method

Preheat broiler. Mix together eggs, red pepper and ½ teaspoon salt.

In a 10-inch oven-safe skillet, heat oil. Saute zucchini on both sides until slightly brown. Add tomatoes. Pour egg mixture on top. Top with mozzarella and walnuts. Cook until edges begin to set. Lift edges to let liquid run beneath. When the mixture is about 4 minutes from fully set, transfer to under the broiler for final cooking.

Makes 4 generous wedges, 281 calories each. (How they calculate down to that 1 calorie beats me.)

Rating: This was really close to being pretty tasty. Nice texture, nice ingredients, but it fell a bit short. The original recipe called for ¼ teaspoon salt, which didn’t seem to make much of a dent against all those ingredients, so I upped it to ½ teaspoon above, which I think would yield better results. And I think some fresh or dried herbs would have given it the added flavor boost it needs. But hey, it’s one fewer zucchini in the house.