Zucchini-Tomato Frittata

Recipe by Gingerbear
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
  • Set aside.
  • In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
  • Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
  • Repeat with the rest of the zucchini and reserve.
  • Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
  • Return the zucchini to the skillet, evenly distributing it.
  • Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
  • Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
  • Invert it onto a plate, cut into slices and serve.
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