Tomatoes and Zucchini Frittata

Ingredients:

  • ½ Onion
  • 3 Garlic Cloves
  • 4 Grated Zucchinis
  • 2 Tablespoon of Olive Oil
  • 12 Eggs
  • 3 Cups of Cooked Rice
  • 1 Can of Diced Tomatoes
  • 1/2 Cup of Pine Nuts
  • 2 Tablespoons of Sesame Seeds
  • Salt and Pepper

Preparation:

  1. Heat a Calphalon Premier™ Space Saving Hard Anodized Nonstick 10” Fry Pan over medium-high heat.
  2. Sauté the onions and garlic cloves with the olive oil, stirring frequently for about 5 minutes, until the onions begin to brown.
  3. Add the zucchinis and continue to sauté for 5 more minutes. Set aside.
  4. In a separate bowl, whisk together the eggs, cooked rice, salt and pepper, until smooth.
  5. Lightly, pour the mix over the zucchinis, lower the heat to medium-low and cook, without stirring, for about 5 minutes, until the edges are firm and pulling away from the sides of the pan. The frittata should be mostly cooked but with the exception of the top.
  6. Add the diced tomatoes, salt, pepper and place the skillet under the broiler until the top is firm and lightly browned, about 3 to 5 minutes.
  7. Slide the frittata onto a large plate or serve directly from the Calphalon Premier™ Space Saving Hard Anodized Nonstick 10” Fry Pan. Sprinkle some of the pine nuts and sesame seeds on top of the frittata.
Breakfast And Brunch
Vegetarian
Vegetable
Frying Pan