Fluffy frittata featuring zucchini, cherry tomatoes, spinach, and fresh herbs ready in 30 minutes.
# What You’ll Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach
→ Eggs and Dairy
05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Herbs and Spices
09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced
→ Oils
12 - 1 tablespoon olive oil or nonstick cooking spray
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add minced garlic and cook for 1 minute more.
04 - Add cherry tomatoes and spinach to the skillet. Cook for 2 minutes until spinach is wilted and tomatoes begin to soften.
05 - In a mixing bowl, whisk together eggs, skim milk, Parmesan cheese, chopped basil, oregano, salt, and pepper until well combined.
06 - Pour egg mixture over vegetables in skillet, stirring gently to distribute evenly. Cook undisturbed for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until frittata is puffed and center is just set.
08 - Remove from oven and cool for 2 minutes. Slice and serve warm or at room temperature.
