Tomato and Zucchini Frittata

 

With the garden produce filling my kitchen, I thought I would add another summer produce recipe.

Garden tomatoes, summer zucchini and asiago cheese make a scrumptious frittata.  Enjoy!

Tomato and Zucchini Frittata

2 tsp olive oil

1 medium onion, diced

1 and 1/2 c zucchini, diced into matchsticks

4 large eggs

1/4 c asiago cheese, grated

salt and pepper

1/4 c milk

2 medium ripe tomatoes, thinly sliced

1 tsp oregano

Preheat oven to 400

In a medium skillet saute onion and zucchini with olive oil and salt and pepper.

In a mixing bowl whisk eggs, 1/4 c milk and oregano.

Arrange cooked veggies in an oven safe baking dish or cast iron skillet.  Pour egg mixture over veggies and arrange tomato slices on top.  Sprinkle with salt pepper and asiago cheese.  Bake 16-18 minutes.

Enjoy the YUM!

~Connie