To peel a tomato, score an ‘x’ in the bottom of the tomato and drop into a pot of boiling water for about a minute. Remove with a slotted spoon and put into a bowl of ice or very cold water. Or put the scored tomato in a bowl and pour boiling water over it to cover. Let sit for a minute or so. Scoop out and into a bowl of ice or very cold water. The skin should then slip off.
2 T olive oil
1 small onion, minced
2 to 3 small zucchini, sliced
1 large tomato, peeled, seeded, and chopped
1 – 2 T chopped fresh herb, your choice
salt and pepper, to taste
6 – 8 large eggs
1/4 c grated parmesan cheese
1. Preheat the oven to 350ºF.
2. In a large oven-proof skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the zucchini and cook, stirring and turning the zucchini pieces over now and then, for about 5 to 8 minutes, until they start to brown. Add the tomato, fresh chopped herb, salt, and pepper. Cook for another 3 or 4 minutes, or longer, until the tomato becomes a little saucy.
3. Meanwhile, whisk together the eggs and parmesan cheese in a bowl. When the tomato has become saucy, pour the eggs over the mixture in the pan.
4. Lift the edges of the frittata as it sets to allow the uncooked egg to reach the surface of the pan. Cook until the eggs are just beginning to set but are still moist in the center, about 5 minutes. Put in the oven and bake until just set in the center, another 10 minutes, probably, maybe a little more.
5. Serve hot or at room temperature.