Zucchini & Tomato Summer Frittata

I like them on toast and grilled cheese sandwiches, and roasted on pizza, and that i notable love them on this Zucchini & Tomato summer time Frittata. 

The tomatoes and the lone zucchini I had in my refrigerator stimulated this dish. Frittatas are certainly easy to put together, and that is the primary one I’ve made in a cast iron skillet in a long long time. Don’t get me wrong, creating a frittata in a rice cooker is so extraordinary and clean, however the use of a forged iron skillet manner you may sauté your greens in the same pan you cook dinner the frittata in, that is extra brilliant. This recipe is simply smooth and scrumptious, and most effective approximately $4.40 to make! Frittatas are superb for breakfast, lunch, or dinner, and i’m high-quality excited about 3 days of clean breakfasts for us this week.

INGREDIENTS

• 1 teaspoon oil
• 1/2 medium onion, sliced
• 1 medium zucchini, chopped
• 1 clove garlic (mince or crush)
• 6 eggs
• 1/2 cup milk (can use almond, cashew, cow’s)
• 1/2 teaspoon salt
• pepper to taste
• 1/4 cup feta cheese (optional)
• 2 medium tomatoes, sliced

INSTRUCTIONS

1. Prepare the vegetables: slice the onion in wedges, chop the zucchini into small bite-sized pieces, and slice the tomato into about 8 slices. Mince the garlic.
2. In a large cast iron skillet, warm a teaspoon of oil. Sauté the onion for a couple of minutes, just until slightly translucent. Add the chopped zucchini and garlic and sauté for another 3 minutes, or until most of the water has cooked out of the vegetables.
3. Meanwhile, whisk together the eggs, milk, salt, and pepper to taste. When the vegetables are done, pour the egg mixture into the pan. Let cook for another 2 minutes on the stovetop, then cover with the crumbled feta cheese and the sliced tomatoes.
4. Remove from stovetop and place in oven. Bake on 350ºF for 30-35 minutes, or until cooked through and slightly brown on top.
5. Let cool slightly and carefully remove from pan, then sliced into 4-6 pieces. Serve immediately or store in the fridge or freezer until ready to enjoy.
6. Optional: top with fresh herbs like basil or parsley.

Based on the recipe from https://www.frugalnutrition.com/zucchini-tomato-summer-frittata/