Zucchini and Tomato Frssittata Recipe

Zucchini and Tomato Frssittata Recipe :

• 8 large eggs

• ½ cup milk (or cream for a richer frittata)

• 2 tbsp olive oil

• 1 medium zucchini, thinly sliced

• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ½ cup crumbled feta cheese (or mozzarella/parmesan)

• 2 tbsp fresh basil or parsley, chopped

• Salt and black pepper, to taste

• In a large bowl, whisk together eggs, milk, salt, and pepper.

• Stir in half of the feta cheese and fresh herbs.
  

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

• Add onion and garlic, sauté until softened.

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

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

• Pour the egg mixture evenly over the cooked vegetables.

• Gently stir to distribute veggies, then sprinkle the remaining feta on top.

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

• Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, or until the frittata is fully set and golden.
  

• Garnish with extra fresh herbs.

• Slice into wedges and serve warm with crusty bread or a side salad.