Since moving to Astoria, I have developed a special love for brunch. There are so many restaurants that have amazing brunch menus, all within walking distance of my apartment. So I have definitely eaten my share of Astoria brunches. And of course, after trying something delicious, I have to then try to replicate it. This frittata is full of veggies and topped with tomatoes, fresh mozzarella, and freshly chopped basil. I think it is a perfect Astoria brunch…right in my own cozy apartment!
2 tbsp. extra virgin olive oil
1 cup thinly sliced onions
1 cup peeled and chopped zucchini
1 cup chopped red peppers
2 cloves garlic, minced
8 large eggs
2 tbsp. grated parmesan cheese
Salt and freshly ground pepper
1 tomato, sliced
4 oz. fresh mozzarella cheese
¼ cup thinly sliced basil
Step 1: Preheat broiler. Heat oil in a large non-stick or cast-iron skillet over medium-high heat. Sauté onions, zucchini, red peppers, and garlic for 3-5 minutes, or until vegetables are soft.
Step 2: Whisk eggs with ½ teaspoon salt, ¼ teaspoon pepper, and the parmesan cheese. Pour over the vegetables in the pan. Cook for 2-3 minutes, lifting the edges to allow some of the uncooked egg from the middle to flow underneath. As you do this, loosed the sides with a spoon or spatula. *I sprayed the sides with cooking spray at this point, just in case there was some stickage.
Step 3: Arrange the tomatoes on top of the frittata. Sprinkle with salt and pepper. Broil approximately 3 minutes, or until the tomatoes have softened and and the eggs have all set and the edges have started to brown slightly. Take out of the oven and run a spatula around the sides and slightly underneath to prevent sticking. Scatter the mozzarella cheese over the top. Broil for about another 1 ½ – 2 ½ minutes, or until cheese has completely melted. Keep your eye on it.
Step 4: Let cool for a few minutes, sprinkle with basil, and again, loosen the sides and underneath with a spatula. Finally, cut it into slices and carefully remove and plate. Enjoy!