Zucchini and cherry tomato frittata

Ingredients

• 1 tbsp olive oil
• 1 cup zucchini, cubed
• 1 cup cherry tomatoes
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh basil
• cooking spray, to spray bottom of pan
• 6 eggs
• 1/4 cup milk
• 1/4 cup crumbled feta
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit, setting your rack on middle position.

2. 2

   Heat the olive oil in a frying pan set over medium heat and add in the zucchini, tomatoes, chives and basil. Cook until the vegetables soften and just start to brown, about 7 – 10 minutes.

3. 3

   Spray the bottom of a round baking dish (approximately 8 inches in diameter) with cooking spray and place the vegetables into the baking dish. Spread them so that they are evenly dispersed in the baking dish.

4. 4

   In a small mixing bowl beat the eggs. Add the milk, feta, salt and pepper and mix well.

5. 5

   Pour the egg mixture into the baking dish, over the vegetables.

6. 6

   Place in the preheated oven, on the middle rack, and bake for 15 – 20 minutes, until the eggs are set.

7. 7

   Remove from the oven and serve.

8. 8

   Enjoy!