Ingredients

6 large eggs
1 medium zucchini, thinly sliced
1 cup cherry or grape tomatoes, halved (or 1 large tomato, chopped)
1/2 cup shredded
cheese (feta, mozzarella, cheddar, or goat cheese)
1/4 cup milk or cream (optional, for fluffier texture)
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup chopped fresh herbs (parsley, basil, or dill)
Salt and black pepper, to taste
Optional: 1/4 tsp red pepper flakes for mild heat

Directions

Preheat your oven to 375°F (190°C) if finishing the frittata in the oven. (Skip this if cooking stove top only.)

Heat olive oil in a 10–12″ oven-safe skillet over medium heat.

Add zucchini and sauté for 4–5 minutes, until softened.

Add garlic and cook for another 30 seconds.

Add tomatoes and cook for 1–2 minutes just to warm and soften slightly.

Season with salt, pepper, and red pepper flakes (if using).

In a bowl, whisk together eggs, milk or cream (if using), herbs, and a pinch of salt and pepper.

Stir in half the cheese.

Pour egg mixture evenly over the sautéed vegetables.

Let cook on the stove for 2–3 minutes, without stirring, until edges just begin to set.

Option 1: Oven Method (Best Texture)

Sprinkle remaining cheese on top.

Transfer skillet to the preheated oven and bake for 10–12 minutes, or until the center is just set.

Option 2: Stove top Method

Reduce heat to low, cover the skillet, and cook for 8–10 minutes, or until fully set.

Let rest for a few minutes before slicing.

Garnish with extra herbs or cheese if desired.

Serve warm, room temperature, or cold.