Zucchini Caprese Frittata
Ingredients
-
8
large
eggs
-
½
cup
milk
-
¾
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
½
tablespoon
olive oil
-
¾
cup
onion, finely diced
-
2
cloves
garlic, minced
-
1
small-medium
zucchini, thinly sliced
-
10
ounces
grape tomatoes
-
½
tablespoon
butter
-
¾
cup
fresh mozzarella, diced
-
¼
cup
basil leaves, thinly sliced
-
to taste
pesto (optional, for serving)
Instructions
- Preheat the oven to 350°F.
- Whisk together eggs, milk, salt, and pepper in a mixing bowl.
- Heat a 12-inch cast iron skillet over medium heat and add olive oil.
- Sauté onion for 3-4 minutes until tender, then add garlic and zucchini, cooking until tender.
- Push the vegetables to the side and add tomatoes, cooking until they are blistered.
- Add butter to the pan and mix everything together, arranging the vegetables evenly.
- Sprinkle cheese and basil over the vegetables.
- Pour the egg mixture gently over the vegetables and transfer the skillet to the oven.
- Cook for about 15 minutes or until the eggs are set.
- Let cool for a few minutes, slice into wedges, and serve with pesto if desired.
Nutrition Facts (estimated)
Servings
6
Calories
181
Total fat
12g
Total carbohydrates
7g
Total protein
12g
Sodium
483mg
Cholesterol
234mg
You might also like