Zucchini and Swiss Frittata

I love omelettes, but can never seem to make them successfully at home. Instead, I've started making frittatas! Same ingredients but no flipping required. Just cook your meat and/or veggies in a oven-safe skillet, add your eggs and cheese and pop it in the oven to cook. This recipe serves 2, but you can adjust the ingredients and cooking time to feed a bigger crowd. As always, use whatever veggies, herbs and cheese you have on hand. This is a guideline!

1 T. olive oil

1/2 medium onion, sliced

1/2 medium zucchini, sliced

1/2 medium yellow squash, sliced

1/2 t. thyme, chopped

salt and pepper to taste

4 large eggs

1/2 cup milk

1/2 cup shredded Swiss cheese

1/4 t. salt

Preheat oven to 350 degrees. 

Heat oil in a large oven-safe non-stick skillet over medium heat. Add onion, zucchini, squash and thyme. Sauté until tender but not mushy, about 10 minutes. 

Whisk eggs and milk and add salt. Once veggies are cooked, be sure they are spread evenly in the bottom of the skillet and pour egg mixture on top. Sprinkle cheese on top. Don't stir! Cook for a few minutes in the skillet to help the frittata solidify on the bottom. 

Pop the skillet in the oven and bake for 15-20 minutes, or until cheese begins to brown and the eggs feel firm. Remove from oven and let frittata set for about 5 minutes.

Cut frittata in half. Flip each half in half and serve.