Garden Vegetable Frittata
A golden, oven-finished egg cake loaded with zucchini, cherry tomatoes, and fresh herbs — elegant enough for guests, easy enough for Tuesday
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🛒 Ingredients
- 8 large eggs
- 1 small diced zucchini
- 1 cup halved cherry tomatoes
- 1/2 diced onion
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh basil
- 1 tbsp olive oil
👨🍳 Instructions
- 1Preheat oven to 400°F
- 2Heat olive oil in a 10-inch oven-safe skillet over medium heat
- 3Sauté onion 3 minutes; add zucchini and cook another 3 minutes until just tender
- 4Whisk eggs with salt and pepper; pour over vegetables in the pan
- 5Scatter tomatoes and feta across the top
- 6Cook on the stovetop 2 minutes until edges begin to set
- 7Transfer to oven and bake 10–12 minutes until puffed and firm in the center
- 8Garnish with fresh basil; slice into wedges and serve warm or at room temperature
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