Zucchini and Tomato Frittata recipe

1. Preheat the oven:  

Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.

2. Saute the veggies:  

Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.

3. Prepare the egg mixture:  

In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.

4. Combine and bake:  

Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.

5. Serve:  

Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.

Notes:

Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.