Baked Zucchini Frittata with Brie

Ingredients

• 1/2 pound zucchini ((about 1 medium), sliced into 1/4-inch thick coins)
• 1 tablespoon extra virgin olive oil
• Kosher salt
• 1 clove garlic (finely chopped)
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 8 large eggs
• 1/3 cup plain whole milk yogurt (Greek-style or other thick yogurt, or substitute with sour cream)
• 1/4 cup grated Parmesan cheese
• 4 ounces Brie cheese (sliced into 1-inch chunks)

Instructions

1. 1

   Position the oven rack in the center of the oven. Preheat the oven to 350 degrees (180C). Brush a thin layer of olive oil or melted butter on the bottom and sides of a 9-inch deep pie dish or quiche pan.

2. 2

   Heat a large (10-inch) nonstick or cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add the olive oil, zucchini, ½ teaspoon kosher salt and black pepper and stir around to coat. Spread the slices out in one layer and cook 2-3 minutes, until the edges have a golden sear. Stir in the garlic, thyme, and red pepper and cook until the garlic releases its fragrance, about 30 seconds. Remove the pan from the heat.

3. 3

   Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth.

4. 4

   Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the Brie evenly over the top.

5. 5

   Bake 22-25 minutes, or until the frittata is puffed and the center feels just set. Remove from the oven and cool on a rack for about 15 minutes before serving. It will firm up slightly and be easier to slice.