July 28, 2020
The herbs on my patio garden are having a fantastic season! I love seeing the herbs so lush and full! The one herb that I really have a ton of is oregano. I just picked up some beautiful tomatoes and zucchini from my local farm stand and they gave me the inspiration for this recipe. I am going to put them all together and make an easy, healthy and baked frittata.
I love frittatas because they are easy to throw together. And they are perfect for any meal - breakfast, lunch or dinner! I know that frittatas are supposed to started on the stovetop and finished in the oven but that takes too much time! This is SO much easier and it's foolproof! So, I guess you can call it a crustless quiche or a frittata. I just call it delicious!
Zucchini and Tomato Baked Frittata
2 tbsp butter
2 zucchini, 1/2 inch diced
1garlic clove, minced
2 1/2 tbsp fresh oregano, chopped
1 plum tomato, sliced
3 tbsp milk
Salt and pepper to taste
3/4 cup shredded cheese (I used cheddar)
Melt the butter in a skillet on medium high heat.
Add the zucchini and cook until it softens.
Add the garlic and oregano and cook for one minute.
Spray a pie pan with cooking spray and layer in the cooked zucchini. Allow the temperature to cool.
Meanwhile, whisk together the eggs, milk, salt and pepper in a bowl.
When the zucchini has cooled down, add a layer of shredded cheese.
Pour the egg mixture over top of the zucchini and cheese.
Top with tomatoes slices and a bit of fresh cracked pepper.
Bake at 350 degrees for 30 to 35 minutes, until golden and puffy.
Wasn't this super easy to make? I love how the fresh summer flavors come together!