Ingredients serves 4
10 large eggs
½ cup heavy cream
1¼ tsp table salt, divided
¼ tsp pepper
4 Tbsp unsalted butter, divided
1 lb cherry tomatoes, halved
3 Tbsp thinly sliced shallot, divided
2 Tbsp chopped fresh basil, divided
1 tsp seasoned rice vinegar
2 zucchini, shredded
3 oz goat cheese, crumbled (¾ cup)
Direction
Adjust oven rack to upper-middle position and heat oven to 375°.
Whisk eggs, heavy cream, 1 teaspoon salt, and pepper together in bowl; set aside.
Melt 1 tablespoon butter in 12-inch oven-safe nonstick skillet over medium-high heat. Add tomatoes, 1 tablespoon shallot, and remaining ¼ teaspoon salt. Cook until tomatoes release their juice and just begin to break down, about 5 minutes. Transfer tomatoes to a bowl and stir in 1 tablespoon basil and vinegar; set aside.
Add zucchini, remaining 3 tablespoons butter, and remaining 2 tablespoons shallot to now-empty skillet. Cook over medium heat until zucchini has softened, about 7 minutes. Stir in egg mixture and sprinkle evenly with goat cheese and remaining 1 tablespoon basil.
Transfer skillet to oven and bake until frittata is just set in center, about 12 minutes.
Let rest for 5 minutes. Slide frittata onto platter, cut into wedges, and serve with tomato sauce.