Ingredients:
6 large eggs
1/4 cup milk (or dairy-free alternative)
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley (plus extra for garnish)
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)
Instructions:
Preheat the oven to 375°F (190°C).
Sauté the vegetables: In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced zucchini and cook for about 3-4 minutes, until softened. Add the halved cherry tomatoes and cook for an additional 2-3 minutes. Season with a pinch of salt and pepper.
Prepare the egg mixture: In a bowl, whisk together the eggs, milk, and chopped parsley. Add a pinch of salt and pepper, then stir in the shredded mozzarella cheese.
Combine: Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook over low heat for 2-3 minutes, just until the edges start to set.
Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Garnish and serve: Remove the frittata from the oven and let it cool for a couple of minutes. Garnish with extra fresh parsley before slicing and serving.
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