Tomato Zucchini Frittata

Tomato Zucchini Frittata

Ingredients:
8 eggs
¼ c. fresh basil, chopped
¼ tsp. salt
¼ tsp. pepper
1 Tbsp. extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, thinly sliced and cut into half moons
1 yellow squash, thinly sliced and cut into half moons
1 c. grape tomatoes, halved

Directions:
1. Preheat oven to 400ºF.
2. In a bowl, whisk together eggs, basil, salt and pepper.
3. Heat olive oil in 9” cast iron skillet over medium heat.
4. Add onion and sauté for about 5 minutes.
5. Add garlic and sauté for another 2 minutes.
6. Add zucchini and squash, cook for another 10 minutes. Then add the
tomatoes and cook for another 3 minutes.
7. Drain off any excess liquid, then pour egg mixture into skillet.
8. Reduce heat to medium-low and cook for about 5 minutes, or until eggs just
start to set.
9. Transfer skillet to oven and bake for 14 minutes.
Nutrition Info