Zucchini and Tomato Frittata: A Fresh and Flavorful Breakfast Delight

Preheat your oven to 375°F (190°C). Prepare an oven-safe skillet or cast-iron pan by heating the olive oil over medium heat.

Cook the vegetables:
Add the sliced zucchini to the pan and sauté for 4-5 minutes until it begins to soften. Stir occasionally to prevent it from burning.
Once the zucchini is soft, add the diced tomato and cook for an additional 2-3 minutes, allowing the tomatoes to soften and release some of their juices. Season with garlic powder, dried oregano, salt, and pepper.

Prepare the egg mixture:
In a bowl, whisk together the eggs, Parmesan cheese, and mozzarella cheese. Add a pinch of salt and pepper to taste.

Combine and cook the frittata:
Pour the egg mixture over the sautéed zucchini and tomatoes in the pan. Let it cook on the stovetop for 2-3 minutes, allowing the edges to set. Then, transfer the pan to the preheated oven.

Bake the frittata:
Bake for 10-12 minutes, or until the frittata is fully set in the center and golden on top. You can check by gently shaking the pan—if the center is firm, it’s done.

Serve and garnish:
Remove the frittata from the oven and let it cool for a minute. Slice into wedges and serve warm. Garnish with fresh basil leaves, if desired, for added flavor and color.

Serving and Storage Tips: