Description
Easy, yet elegant dish. Perfect for breakfast, lunch, and dinner!
Ingredients
- ½ whole Onion
- 1 whole Zucchini
- 6 whole Eggs
- 2 dashes Half-and-half
- ¼ cups Grated Pecorino Romano
Preparation
Preheat your oven to 400°F.
Heat a cast iron skillet over medium heat.
Dice onion and thinly slice zucchini into rounds. Coat skillet with a THIN layer of olive oil (Use only a thin layer of oil so the frittata isn’t soggy on the bottom.) Sauté onions for 3 to 5 minutes until soft and translucent. Add zucchini and sauté another 5-7 minutes until softened. Add seasonings of your preference (pepper, garlic powder, crushed red pepper.)
Beat eggs with half and half. Add in grated cheese and stir until combined.
Pour egg mixture into skillet and let it cook for about 1 minute. Just until the eggs set. Transfer skillet into oven and bake for 10 minutes.
Remove from oven, sprinkle more cheese on top and enjoy!
