Zucchini and Tomato Frittata

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat.
  3. Add minced garlic and sliced zucchini; sauté until zucchini is tender.
  4. Add halved tomatoes and cook for another 2 minutes.
  5. In a bowl, whisk together eggs, milk, Parmesan, salt, and pepper.
  6. Pour egg mixture into the skillet over the vegetables.
  7. Cook on the stove for 3-4 minutes until edges set.
  8. Transfer skillet to oven and bake for 10-12 minutes until eggs are set.
  9. Let it cool slightly before slicing and serving.

Notes

A great Italian-inspired dish perfect for lunch.

Dietary Tags

Recipe By:

Chef AI

Zucchini and Tomato Frittata

Ingredients

  • 1 large green zucchini, sliced
  • 1 pint mixed grape tomatoes, halved
  • 1/2 pint small garlic, minced
  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat.
  3. Add minced garlic and sliced zucchini; sauté until zucchini is tender.
  4. Add halved tomatoes and cook for another 2 minutes.
  5. In a bowl, whisk together eggs, milk, Parmesan, salt, and pepper.
  6. Pour egg mixture into the skillet over the vegetables.
  7. Cook on the stove for 3-4 minutes until edges set.
  8. Transfer skillet to oven and bake for 10-12 minutes until eggs are set.
  9. Let it cool slightly before slicing and serving.