Zucchini and Tomato Frittata: A Fresh and Flavorful Dish

Prepare the Vegetables: Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and sliced zucchini and cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned. Add the halved cherry tomatoes and cook for another 2-3 minutes, until the tomatoes begin to soften.

Prepare the Egg Mixture: While the vegetables are cooking, whisk together the eggs, milk, Parmesan cheese (if using), oregano, basil, salt, and pepper in a separate bowl until well combined.

Combine Vegetables and Eggs: Once the vegetables are cooked and tender, spread them evenly in the skillet. Pour the egg mixture over the vegetables, making sure the eggs are evenly distributed. Allow the eggs to cook for 2-3 minutes on the stove over medium heat, gently lifting the edges with a spatula to let the uncooked eggs flow to the bottom.

Bake the Frittata: Preheat your oven to 375°F (190°C). Once the edges of the frittata are set, transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden brown. If you prefer a slightly browned top, you can broil the frittata for an additional 1-2 minutes, but keep a close eye to prevent burning.

Serve: Remove the frittata from the oven and let it cool for a couple of minutes before slicing. Garnish with fresh parsley or basil, if desired, and serve warm.

Serving and Storage Tips: