Mediterranean Zucchini and Tomato Frittata
Ingredients:
6 large eggs
½ cup milk (or heavy cream for a richer texture)
1 medium zucchini, sliced into thin rounds
1 cup cherry tomatoes, halved
½ cup feta cheese, crumbled (or use shredded mozzarella, cheddar, or goat cheese)
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Optional: fresh basil or parsley for garnish
Instructions:
Preheat oven to 375°F (190°C).
Sauté the vegetables:
In an oven-safe skillet (like cast iron), heat the olive oil over medium heat. Add zucchini slices and cook 3–4 minutes until slightly softened. Add garlic and cherry tomatoes, cook another 2–3 minutes. Season with salt and pepper.
Whisk the eggs:
In a bowl, whisk eggs with milk, a pinch of salt, and pepper.
Combine & cook:
Pour the egg mixture over the vegetables in the skillet. Sprinkle feta cheese on top. Cook over medium heat for about 2–3 minutes until edges begin to set.
Bake:
Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is set and slightly golden on top.
Serve:
Let cool slightly, garnish with fresh herbs if desired, slice, and serve.
Servings:
Makes 4 servings (as a main course) or 6–8 smaller portions (as a side or part of a brunch spread).
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