Summer Veggie Frittata

 


2 tablespoons butter

½ yellow onion, diced

½  zucchini, diced

½  yellow squash, diced

1 cup heirloom cherry tomatoes, cut in half

¼ teaspoon salt

¼ teaspoon pepper

6 eggs

¾ cup half and half 

1 cup shredded mozzarella cheese

2 tablespoons chopped chives for garnish


Preheat the oven to 400 degrees F.

Melt the butter in an oven safe skillet on medium high heat.  Add the onions and saute for 2-3 minutes.

Add zucchini, squash and cherry tomatoes along with the salt and pepper.  Saute until the veggies are soft and most of the liquid has evaporated from the skillet.  This will take 5-7 minutes.

In a medium size bowl, beat the eggs and cream together.  Add the egg mixture to the skillet with the veggies.  Stir to distribute the veggies throughout the egg mixture.

Add the mozzarella to the top of the mixture and place in the oven for 8-10 minutes until the eggs are cooked and the top has started to brown.



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