Zucchini Parmesan Frittata
Ingredients
- 4 tsbp. olive oil, divided
- 1 large zucchini, thinly sliced
- 1 yellow onion, chopped
- 4 cloves garlic, finely chopped
- 8 large eggs
- 1 tsp. kosher salt
- ¼ tsp. crushed red pepper, plus more for serving
- 4 oz. fresh shaved parmesan
- Dill for garnish
Directions
Preheat oven to 350. heat 2 tbsp. oil in a 10-inch ovenproof skillet over medium heat. Add zucchini, onion, and garlic and cook until softened, 8 to 10 minutes. Whisks eggs, salt, and crushed red pepper until combined. Add remaining 2 tbsp. oil to skillet and tilt to distribute. Pour egg mixture over vegetables and shake skillet to help eggs settle. Cook over medium until edges begin to set, 2 to 3 minutes. Top with cheese. Transfer skillet to oven and bake until top is set, 13 to 15 minutes. Let cool slightly. Gently slide frittata out of skillet and season with more crushed red pepper and garnish with dill. Best served with a side salad!