Tomato and Zucchini Frittata
"Fresh garden tomatoes, vibrant summer zucchini, and rich Asiago cheese come together to create a delightful frittata that celebrates the abundance of late summer."
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Ingredients
- 2 tsp olive oil
- 1 medium onion
- 1/4 cup Asiago cheese
- kosher salt and fresh pepper
- 2 medium vine ripe tomatoes
- 1-1/2 cups zucchini
- 5 large eggs
- 2 large egg whites
Instructions
- 1
Begin by setting your oven to 400°F to preheat.
- 2
In a 10-inch skillet, warm the oil over medium-low heat. Add the onion and sauté until it turns a light golden color, which should take around 8 to 10 minutes. Incorporate the zucchini, raise the heat to medium-high, season with salt and pepper, and cook for an additional 2 to 3 minutes, or until the moisture has evaporated, stirring occasionally.
- 3
In a medium-sized bowl, whisk together the eggs, egg whites, Asiago cheese, salt, and pepper until well combined.
- 4
Pour the egg mixture into the skillet, ensuring that it envelops all the vegetables. Layer the tomatoes on top in an overlapping fashion and sprinkle with salt and pepper. Once the edges start to firm up (approximately 2 minutes), transfer the skillet to the oven. Bake for about 16 to 18 minutes, or until the frittata is fully set. Serve warm, sliced into four portions.