Zucchini Frittata

Ingredients

12 eggs, whisked just until the egg yolks and whites are blended

3 tbsps. whole milk {or cream}

2 tbsps. olive oil

1/4 cup sweet onion, diced

1/2 cup red bell pepper, seeds removed, diced

2 small zucchinis, thinly sliced

1 cup sharp cheddar cheese, shredded, divided

1/2 cup of mozzarella cheese, shredded, divided

1/4 cup fresh basil, chopped

1 tsp. oregano

1/4 tsp. crushed red pepper flakes, optional.

1/2 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F.
Crack the eggs into a large mixing bowl. Add the 3 tbsps. whole milk and whisk until the egg yolks and whites are blended.
Stir in 1/2 cup of sharp cheddar cheese and 1/4 cup of the mozzarella cheese until combined. Set aside.
Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the sweet onion, bell pepper, the thinly sliced zucchini, oregano, crushed red pepper, salt and pepper and cook until soft, stirring occasionally.
Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
Sprinkle the remaining 1/2 cup sharp cheddar cheese and the other 1/4 cup of mozzarella cheese on the frittata.
Bake in the oven for 30 minutes or until the eggs start to puff up and appear set and the edges are just browning.
Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley or chives.

Notes

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Ingredients

Directions

Notes

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