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Tomato and Zucchini Frittata
4
30 mins
Ingredients
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6 eggs
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¼ cup skim milk
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¼ tsp. salt
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⅛ tsp. fresh ground pepper
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Pinch of ground nutmeg
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2 garlic cloves, minced
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2 small zucchini, cut into ¼-inch thick slices
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⅛ tsp. salt
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2 medium tomatoes, thinly sliced
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½ cup chopped fresh basil
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½ cup crumbled feta cheese
Instructions
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1.
Preheat broiler to high.
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2.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg; whisk until thoroughly combined and set aside.
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3.
Heat olive oil in cast iron skillet or a nonstick oven-safe skillet.
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4.
Add garlic and zucchini slices; season with salt and continue to cook, stirring frequently, until zucchini is tender, about 5 minutes.
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5.
Add tomatoes and continue to cook for 1 minute.
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6.
Stir in fresh basil and feta cheese.
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7.
Slowly pour egg mixture into skillet
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8.
Cook over medium heat 5 to 6 minutes or until eggs are set at the bottom.
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9.
Broil in oven for 4 to 5 minutes, or until eggs are set and top is lightly browned.
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10.
Remove from oven and let stand 2 minutes. Serve.
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