This frittata is like a crustless, veg-centric quiche. The zucchini, onion, and artichoke hearts—abstractly stacked like interlocking puzzle pieces, lightly spotted with goat cheese—provide the foreground. The egg serves mostly just to hold them together. Note that this preparer-friendly dish is both forgiving (you don’t have to walk on eggshells [sorry] as you might with an omelet) and forgiveness-worthy (if it breaks at any point, just piece it back together). This is a true keeper and a confidence-builder for any beginning cook.
Room temperature eggs acquire much more volume when beaten than cold ones, so if you think of it—and your kitchen is not too hot— take the eggs out of the refrigerator a few hours ahead of time. Break them into a bowl while they are still cold, and then cover the bowl with plastic wrap or a plate.
8 large eggs, ideally at room temperature
3 tablespoons olive oil
2 cups minced onion (about ¾ pound)
Pinch each thyme and rubbed sage
1 teaspoon salt
2 small zucchini (8 ounces) in1/8-inch coins
8 ounces (1 ½ cups) canned quartered artichoke hearts—rinsed, drained and thoroughly dried
1 tablespoon white wine vinegar
5 ounces goat cheese
¼ cup grated or shredded Parmesan
For a beautiful color accent, add 2 to 3 leaves of finely chopped ruby chard, including some of the stem.
For more intense flavor, add 1 teaspoon minced or crushed garlic to the onion after the first 5 minutes of cooking.
Feta can substitute for the goat cheese. If so, consider reducing the salt to ¾ teaspoon.
Serve surrounded by a moat of halved (unless tiny) very sweet cherry tomatoes (orange ones, in summer, are especially great)
Thinly sliced, cooked potatoes can be layered in with the zucchini—in addition to, or instead of, the artichoke hearts.