Frittata of Zucchini and Tomato Confit

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For a airy but satisfying supper, a frittata hits the spot. Anything you could enactment into a French omelet -- asparagus, leeks, food -- tin spell into the Italian mentation of an omelet. One quality is that frittata ingredients are sauteed and past cooked with the eggs, alternatively than folded into the cooked eggs. Plus, respective servings tin beryllium made astatine once.

This mentation gets its hearty Mediterranean spirit from herb confit, zucchini and oil-cured achromatic olives (the olives are optional but adhd a rustic, salty edge). The look called for cooking the frittata wholly successful the cookware and inverting it twice, but we recovered that finishing it successful the oven and inverting it erstwhile ensures that it is cooked evenly -- and that it stays intact. Serve with a greenish crockery and crusty bread.

Adapted from "Eggs," by Michel Roux (Wiley & Sons, 2006).

Ingredients

3 tablespoons extra-virgin olive oil
4 plum tomatoes, peeled, seeded and quartered
1 clove garlic, minced
Pinch achromatic crushed pepper
4 sprigs thyme
1 ample bay leaf
4 mean zucchini, chopped into 1/2-inch rounds
9 ample eggs
Salt
Coarsely crushed achromatic pepper
16 oil-cured achromatic olives, pitted (optional)
2 tablespoons shredded flat-leaf parsley

Nutritional Facts

Per serving

Calories
319
Fat
24 g
Saturated Fat
5 g
Carbohydrates
11 g
Sodium
404 mg
Cholesterol
476 mg
Protein
17 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Eggs," by Michel Roux (Wiley & Sons, 2006).

Tested by Marcia Kramer.

Published March 11, 2026