Oh snap. Breaking in my new cast iron skillet with this delicious zucchini, tomato and thyme frittata. My FIRST homemade frittata, and I don't think there's any turning back. Any tips on how to get all the moisture out of the veggies though? I cooked them before baking but maybe not long enough...
annefood 7yr That's awesome, Shannon! Zucchini and tomatoes are notoriously "wet" and are some of the more challenging for frittatas. Don't be afraid to get some color on the zucchini when you sauté it beforehand, as it won't cook much in the oven. Hopefully a longer cook time will help!
shannonvittoria 7yr Thanks @annefood! Any good recs for less "wet" veggies?
DietID_TeamDietitians 7yr Yep Anne is right with the wet veggies. Good frittata additions that don't make it too wet - any greens, mushrooms, broccoli, and potatoes are a nice addition for some starch