Summer Zucchini and Tomato Frittata

Ingredients

• 8 large eggs
• 1 medium zucchini, thinly sliced or grated 1 cup cherry tomatoes, halved
• 1/4 cup diced onion
• 2 clove garlic, minced
• 1/4 cup milk (optional, may swap for milk alternative)
• 1/2 cup feta or goat cheese, crumbled (optional but recommended)
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Directions

1. Preheat oven to 375°F.
2. Whisk eggs, milk (if using), salt, and pepper in a bowl.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Sauté onion for 3–4 minutes. Add garlic and zucchini and cook another 3–4 minutes until slightly softened.
5. Add tomatoes and cook for 1 minute.
6. Pour egg mixture over the vegetables. Sprinkle with feta if using.
7. Cook undisturbed for 2–3 minutes until the edges begin to set.
8. Transfer skillet to the oven and bake for 12–15 minutes, or until the center is just set.
9. Top with fresh basil and serve warm.

Recipe notes:

Add spinach or kale for extra greens. -- Use garden-fresh tomatoes for the best flavor. -- Great for meal prep, stores in the fridge for 3–4 days. -- Serve with a side salad and fruit for a balanced meal.

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