roasted tomato & zucchini frittata

Roasted Tomato & Zucchini Frittata
Serves 3-4

1 cup cherry tomatoes, halved
2 cloves garlic, minced
8 large eggs
1/4 cup milk
1 teaspoon butter
1 medium zucchini, sliced
1/4 cup Parmesan cheese, grated
Oregano
Salt & pepper
Olive oil

Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano. Drizzle with olive oil.

Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet. Add zucchini and a dash of salt & pepper. Saute for about 5 minutes.

Add egg mixture to pan and top with roasted tomatoes.

Cook for an additional 5 minutes. Transfer pan to oven and bake for 7 minutes, or until egg is puffy. Garnish with parmesan and serve.

roasted tomato & zucchini frittata

 

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Author: Rachel Schultz

Serves: 3-4

Ingredients

• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 8 large eggs
• ¼ cup milk
• 1 teaspoon butter
• 1 medium zucchini, sliced
• ¼ cup Parmesan cheese, grated
• Oregano
• Salt & pepper
• Olive oil

Instructions

1. Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano. Drizzle with olive oil.
2. Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet. Add zucchini and a dash of salt & pepper. Saute for about 5 minutes.
3. Add egg mixture to pan and top with roasted tomatoes.
4. Cook for an additional 5 minutes. Transfer pan to oven and bake for 7 minutes, or until egg is puffy. Garnish with parmesan and serve.

3.2.1230

Modified from Foodie Crush.