Zucchini Tomato Frittata
Steps
Preheat the oven to 350f.
In a medium bowl , whisk together the eggs , parmesan cheese , salt , pepper and chives.
Set aside.
In a 10-inch ovenproof non-stick skillet , heat 1 tablespoon of oil over medium heat.
Cook half the zucchini slices until tender , about 3 minutes , then move them to a small bowl.
Repeat with the rest of the zucchini and reserve.
Add the remaining tablespoon of oil to the skillet and cook the onions , tomato and garlic for 5 minutes , or until the onions are tender.
Return the zucchini to the skillet , evenly distributing it.
Add the egg mixture , and cook for 3 minutes , or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes , or until it is completely set and golden brown.
Invert it onto a plate , cut into slices and serve.
Ingredients
eggs, parmesan cheese, salt, ground black pepper, chives, extra virgin olive oil, zucchini, vidalia onion, tomatoes, garlic