Ingredients
1 medium zucchini (about 1 lb.)
1 tbsp. butter
1 clove garlic, minced
1 small onion, diced
1 tbsp. extra-virgin olive oil
6 large eggs
2 tbsp. heavy cream
kosher salt
Freshly ground black pepper
1/4 c. chopped green onion, plus more for garnish
1/4 c. chopped fresh parsley, plus more for garnish
1/2 lb. brie, cut into 1" squares (1/4" thick)
2 c. cherry tomatoes, halved
Preparation
Step 1Trim zucchini and slice thinly lengthwise using a mandoline. In a large, ovenproof skillet over medium heat, sauté butter with garlic and onion, about 3 minutes. Add olive oil and zucchini ribbons and cook until just softened, 30 seconds to 1 minute (depending on thickness). Do not overcook.Step 2In a medium mixing bowl, whisk eggs and cream and season with salt and pepper. Pour egg mixture, green onions and parsley into skillet with zucchini mixture. Cook over medium-low heat until almost set, 5 minutes, while mixing slowly with a rubber spatula. Fold in brie and tomatoes. Step 3Heat broiler; place skillet under broiler and cook, 2 to 3 minutes. (Watch carefully to prevent burning.)Step 4Garnish with green onions and parsley. Serve immediately.
