Zucchini, cherry tomatoes, garlic, and feta cook first on the stovetop, then finish under an egg-and-milk mixture in the oven. The frittata makes four main-course servings or 6–8 smaller portions.
Ingredients
- 6 large eggs
- ½ cup milk
- 1 medium zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- ½ cup non-fat feta, crumbled, or shredded mozzarella, cheddar, or goat cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish, optional
Stovetop and Oven Method
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in an oven-safe skillet over medium heat. Cook the zucchini for 3–4 minutes.
- Add the garlic and tomatoes; cook for another 2–3 minutes. Season with salt and pepper.
- Whisk the eggs with the milk, salt, and pepper. Pour over the vegetables and sprinkle the cheese on top.
- Cook over medium heat for about 2–3 minutes, until the edges begin to set.
- Transfer the skillet to the oven for 10–12 minutes, until the center is set, slightly golden, and reaches 160°F (71°C).
- Cool slightly, garnish if desired, slice, and serve.
Use an Oven-Safe Skillet
Confirm the pan can move safely from stovetop to oven before starting. Slice the zucchini thinly and keep the tomatoes halved so the vegetables soften within the source times. Handle the skillet with oven mitts after baking.
