Zucchini and Tomato Frittata Recipe

1 cup cherry tomatoes, halved

½ cup shredded mozzarella or feta cheese

2 tbsp Parmesan cheese (optional)

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp olive oil or butter

½ tsp salt

¼ tsp black pepper

½ tsp dried oregano or basil (optional)

For Garnish:

Fresh basil or parsley for garnish

Step-by-Step Instructions for Zucchini and Tomato Frittata

Step-by-Step Instructions for Zucchini and Tomato Frittata

Step 1: Preheat the Oven

. Preheat your oven to 375°F (190°C). If you’re using an oven-safe skillet, there’s no need for a separate baking dish; simply use the skillet to cook the frittata.

Step 2: Sauté the Vegetables

. In an oven-safe skillet, heat the olive oil or butter over medium heat.

. Add the chopped onion and sauté for about 2 minutes, until the onion becomes soft and translucent.

. Stir in the garlic and zucchini slices, and cook for another 3-4 minutes, until the zucchini is tender and slightly golden.

. Add the halved cherry tomatoes to the skillet and cook for an additional minute, just enough to soften them slightly.

Step 3: Prepare the Egg Mixture

. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano or basil (if using).

. Stir in the shredded cheese until it’s evenly distributed.

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