Here’s the Quick Take recipe I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
Zucchini and tomato frittata
1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
2 teaspoons minced onions
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon thyme leaves
1⁄8 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Heat oil in 9-inch non-stick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.
Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.
Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Makes 4 servings.
From McCormick & Co.