Zucchini-Tomato Frittata

== Ingredients ==
* 8 eggs, beaten
* ¼ cup grated Parmesan cheese
* ½ teaspoon salt
* ¼ teaspoon ground black pepper
* 2 tablespoons minced chives or green onion
* 2 tablespoons extra-virgin olive oil
* 2 zucchini, thinly sliced
* ½ cup thinly sliced Vidalia onion
* 1 medium tomato, peeled and chopped
* 1 garlic clove, minced
== Directions ==
# Preheat the oven to 350 °F.
# In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
# In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
# Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
# Repeat with the rest of the zucchini and reserve.
# Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
# Return the zucchini to the skillet, evenly distributing it.
# Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
# Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.
Category:Vegetarian Recipes
Category:Egg Recipes
Category:Parmesan cheese Recipes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Frittata Recipes