This frittata with zucchini, goat cheese, and tomatoes is a fresh and tasty way to start the day or have brunch. I love that goat cheese so much!
INGREDIENT
– 2 tablespoons olive oil– ½ yellow onion finely chopped– 2 cups chopped zucchini 3 small zucchini squash– 1 cup cherry/grape heirloom tomatoes halved– 3 cloves garlic minced– ½ teaspoon sea salt– 8 eggs well beaten– 4 ounces crumbled goat cheese
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INSTRUCTION
Heat the oven to 375°F. Heat olive oil in a large skillet on medium-high. Sauté onion for 5–8 minutes until transparent, stirring periodically.
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Step 1
Mix in diced zucchini, tomato, garlic, and sea salt. Sauté zucchini 5–8 minutes until cooked yet al dente and tomato skins wilt. Beat eggs well in a bowl. Crumble goat cheese.
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Step 2
Place sautéed vegetables in a 10-inch round casserole. Spoon the egg/goat cheese mixture over the veggies and eggs in the skillet.
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Step 3
The center rack of the oven with a baking sheet below to catch errant eggs. Bake eggs until firm and golden brown, 32–40 minutes. Let frittata sit 15 minutes before slicing and serving.