The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends. It's worth it to use a high-quality artisanal domestic blue cheese in this recipe. Maytag Blue, which is pretty widely distributed, will work beautifully in this recipe.
- 4 eggs
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon coarse salt
- 1/2 teaspoon coarsely ground black pepper
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 medium zucchini, cut int 1/8-inch rounds
- 2 to 3 ounces blue cheese or gorgonzola, crumbled
In a medium bowl whisk together the eggs, thyme, salt, pepper, and garlic.
Pour the olive oil into an 8- or 9-inch cast-iron or other ovenproof skillet and arrange the zucchini slices in concentric circles covering the bottom of the pan, overlapping each slice about halfway. Place the pan over high heat and cook until the zucchini begins to brown around the edges.
Carefully pour the egg mixture on top and cook until the outer 1 inch of eggs is set. Srpinkle with crumbled cheese and place under the broiler approximately 4 inches from the heat. Watch carefully to avoid burning. The frittata is done when it is puffed and golden brown, about 3 minutes. The center will be somewhat creamy because of the melted cheese.