Zucchini and Mozzarella Cheese Frittata

Servings: 4 servings



Preheat oven to 350. Heat 2 tablespoons oil in ovenproof skillet over medium. Add zucchini, onion, oregano and garlic and cook, stirring often, until vegetables are slightly softened, 8-10 minutes. Whisk eggs, salt and crushed red pepper until combined. Add remaining 2 tablespoons oil to skillet, tilting to distribute. Pour egg mixture over vegetables and shake skillet to help eggs settle. Cook over medium until edges begin to set, 2-3 minutes. Top with cheese. Transfer skillet to oven and cook until top is just set, 13-15 minutes. Let cool slightly. Gently slide frittata out of skillet and season with more red pepper. Serve with salad.