Ingredients
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 6 large eggs
- ¼ cup milk (or heavy cream for a richer taste)
- ½ cup shredded cheese (cheddar, mozzarella, or Parmesan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano (or fresh basil for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the vegetables: In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Then, add the zucchini slices and cook for 3–4 minutes until slightly tender. Stir in the cherry tomatoes and cook for another 2 minutes.
- Prepare the egg mixture: In a bowl, whisk the eggs, milk, salt, pepper, and oregano. Stir in the shredded cheese.
- Combine everything: Pour the egg mixture over the sautéed vegetables in the skillet. Gently shake the pan to distribute the eggs evenly.
- Cook on the stovetop: Let it cook for about 2–3 minutes on low heat until the edges start to set.
- Bake in the oven: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is fully set and slightly golden on top.
- Serve: Let it cool for a couple of minutes before slicing. Garnish with fresh basil if desired.
Enjoy your delicious Zucchini and Tomato Frittata!