Zucchini, Cheddar Cheese and Tomato Frittata
Description
This Italian omelet makes a great breakfast, brunch or even a light dinner. Serve with bacon, ham, toast and fried potatoes, if desired.
Ingredients
1 t. olive oil
1 medium zucchini cut in half lengthwise, then into 1/4 inch slices
10 cherry/grape tomatoes or 1 medium tomato, chopped
2 t. onions, minced
1/2 t. garlic powder
1/4 t. seasoned salt
1/4 t. fresh chives
1/4 t. thyme leaves
1/4 t. freshly ground black pepper
6 eggs
1/4 c. milk
1/2 c. shredded Cheddar cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Heat oil in a large ovenproof non-stick skillet on medium heat.
Add zucchini; cook and stir 2 minutes. Add tomatoes, minced onion, garlic powder, seasoned salt, fresh chives, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
In a medium bowl, beat eggs and milk until well blended. Pour over vegetables in skillet.
Cover; cook without stirring 5 - 7 minutes or until eggs are just set on the bottom.
Sprinkle with cheese. Cover; cook 2 minutes longer or until cheese is melted.
Serves 6.