Zucchini and Tomato Frittata

Ingredients

• 8 large eggs

• ¼ cup whole milk or half-and-half

• 1 tablespoon olive oil

• 1 medium zucchini, sliced into thin rounds

• 2 medium tomatoes, sliced

• 1 cup cherry tomatoes, halved

• 2-3 cloves garlic, minced

• ¼ cup freshly grated Parmesan cheese

• ½ cup crumbled feta cheese (optional)

• ¼ cup fresh basil, chopped

• 1 tablespoon fresh parsley, minced

• ¾ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• Pinch of nutmeg (optional)

Instructions

1. Preheat oven to 375°F (190°C)

2. In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined

3. Heat olive oil in a 9-inch oven-safe skillet (preferably cast iron) over medium heat

4. Add zucchini slices to the skillet and season with a pinch of salt. Sauté for 3-5 minutes until zucchini starts to soften and lightly brown

5. Add minced garlic and cook for 30 seconds until fragrant

6. Add cherry tomatoes and cook for 1-2 minutes until they begin to blister slightly

7. Stir in fresh basil and half of the Parmesan cheese

8. Slowly pour the egg mixture into the skillet, ensuring it distributes evenly

9. Arrange tomato slices on top of the frittata and sprinkle with remaining Parmesan cheese and feta if using

10. Cook on the stovetop for 5-6 minutes until the edges are set and the bottom is golden

11. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden

12. Remove from oven and let cool for 5 minutes before slicing

13. Garnish with fresh parsley and additional herbs if desired

Serve warm or at room temperature. This frittata serves 4-6 people and makes an excellent breakfast, brunch, or light dinner option.