Zucchini and cherry tomato frittata
Servings: 4 servings
Equipment
- 8 inch round baking pan
Ingredients
- 1 tbsp olive oil
- 1 cup zucchini, cubed
- 1 cup cherry tomatoes
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh basil
- cooking spray, to spray bottom of pan
- 6 eggs
- 1/4 cup milk
- 1/4 cup crumbled feta
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit, setting your rack on middle position.
- Heat the olive oil in a frying pan set over medium heat and add in the zucchini, tomatoes, chives and basil. Cook until the vegetables soften and just start to brown, about 7 – 10 minutes.
- Spray the bottom of a round baking dish (approximately 8 inches in diameter) with cooking spray and place the vegetables into the baking dish. Spread them so that they are evenly dispersed in the baking dish.
- In a small mixing bowl beat the eggs. Add the milk, feta, salt and pepper and mix well.
- Pour the egg mixture into the baking dish, over the vegetables.
- Place in the preheated oven, on the middle rack, and bake for 15 – 20 minutes, until the eggs are set.
- Remove from the oven and serve.
- Enjoy!