Savory Zucchini and Herb Frittata

Ingredients

• 4 large eggs, room temperature
• 1/4 cup whole milk or half-and-half
• 1 medium zucchini, finely julienned
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, thinly sliced
• 1/2 cup fontina cheese, grated
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Method

1. 1Warm the oven to 375°F to prepare for the final set of the frittata.
2. 2Beat the eggs, milk, salt, and pepper in a bowl until the mixture is uniform and slightly aerated.
3. 3Add the zucchini, parsley, chives, and half of the fontina cheese to the egg mixture and stir gently to combine.
4. 4Melt the butter in a 9-inch oven-safe nonstick skillet over medium heat, swirling to coat the bottom and sides.
5. 5Pour the egg mixture into the skillet and let it sit undisturbed for 3 minutes until the edges set and the bottom turns golden.
6. 6Carefully lift the edges with a spatula to allow uncooked egg to flow to the bottom, cooking for another 2 minutes until mostly set but still jiggly in the center.
7. 7Sprinkle the remaining fontina cheese over the top and transfer the skillet to the oven for 6-8 minutes until the center is firm and the cheese is melted.
8. 8Let the frittata rest for 2 minutes before slicing to allow it to settle for clean cut lines.

Goes well with

• Breakfast Sausage210 kcal
• Scrambled Egg Whites70 kcal
  Light fluffy protein

Nutrition per serving