Zucchini and Tomato Frittata recipe

Zucchini and Tomato Frittata 🌱🍳

A light, healthy, and flavorful dish—perfect for breakfast, brunch, or even a light dinner.

🥚 Ingredients:

• 6 large eggs

• ½ cup milk (or cream for richer texture)

• 1 cup zucchini, thinly sliced

• 1 cup cherry tomatoes, halved (or regular tomatoes, diced)

• ½ cup onion, finely chopped

• ½ cup shredded cheese (mozzarella, cheddar, or feta)

• 2 tbsp olive oil

• 1 clove garlic, minced

• Salt and black pepper, to taste

• ½ tsp dried oregano or Italian herbs (optional)

• Fresh basil or parsley, for garnish

👩‍🍳 Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).

2. Sauté Veggies:

   • Heat olive oil in an oven-safe skillet over medium heat.

   • Add onion and garlic; sauté for 2 minutes until fragrant.

   • Add zucchini slices and cook for 3–4 minutes until just tender.

   • Stir in cherry tomatoes and cook for another 1–2 minutes.

   • Season with salt, pepper, and herbs.

3. Prepare Egg Mixture:

   • In a bowl, whisk together eggs and milk.

   • Add a pinch of salt and pepper.

4. Combine & Cook:

   • Pour the egg mixture evenly over the sautéed vegetables in the skillet.

   • Sprinkle shredded cheese on top.

   • Cook on the stove for 2–3 minutes until edges begin to set.

5. Bake:

   • Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and the top is lightly golden.

6. Serve:

   • Let it cool slightly before slicing.

   • Garnish with fresh basil or parsley.

🍴 Serving Tips:

• Serve warm with a side of crusty bread or a fresh green salad.

• For a spicier kick, sprinkle red pepper flakes before baking.

• Can be stored in the fridge for up to 3 days; reheat gently.