ZUCCHINI, TOMATO & CHEESE FRITTATA
Serve this Italian egg dish to weekend guests.
Preparation 20 min.
Baking 18 min.
Ingredients:
* 1/4 cup milk
* 1 medium onion, chopped
* 6 LAND O LAKES All Natural Farm Fresh Eggs, slightly beaten
* 1/2 teaspoon dried basil leaves
* 1/4 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* 3 tablespoons LAND O LAKES® Butter
* 1/2 teaspoon finely chopped fresh garlic
* 1 medium zucchini, diagonally sliced 1/4-inch
* 1 medium tomato, cut into 6 slices
* 2 ounces (1/2 cup) LAND O LAKES® Mozzarella Cheese, shredded
* 2 tablespoons freshly grated Parmesan cheese
Instructions:
Heat oven to 350°F. Combine milk, onion, eggs, basil, salt and pepper
in medium bowl.
Melt butter in 10-inch ovenproof skillet until sizzling; add garlic.
Cook over medium heat until garlic is tender (2 to 3 minutes). Pour
egg mixture into skillet.
Bake for 8 to 10 minutes or until egg mixture is partially set. Remove
from oven.
Arrange zucchini slices in circle on top of egg mixture; place tomato
slices on top of zucchini. Sprinkle with mozzarella and Parmesan
cheese. Continue baking for 10 to 14 minutes or until cheese is melted
and eggs are set.
Ingredient Substitution Index
Yield: 6 servings
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