Zucchini Frittata with Tomato Basil Salad

Cook & enjoy

• 1
  Wash and dry the fresh produce.

  2 medium zucchini squash
  4 tomatoes
  1 small pkg fresh basil

• 2
  Peel and small dice onion; peel and mince garlic.

  1 medium yellow onion
  2 cloves garlic

• 3
  Preheat a large skillet over medium-high heat.
• 4
  Preheat oven to broil and position rack under the broiler.
• 5
  Once the skillet is hot, add oil and swirl to coat the bottom.

  2 tbsp extra virgin olive oil

• 6
  Add onion and garlic to the skillet and cook, stirring occasionally, until softened, 3-4 minutes.
• 7
  Trim ends from the zucchini and grate coarsely.
• 8
  Add zucchini and salt to the skillet; cook, stirring occasionally, until zucchini is tender and most of the liquid has evaporated, 5-6 minutes. Use a spoon to remove excess liquid if necessary.

  1 tsp salt

• 9
  Meanwhile, grate mozzarella. Whisk eggs in a large bowl; add half the cheese and stir to combine.

  1 (8 oz) block mozzarella cheese
  12 eggs

• 10
  Spread the zucchini evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
• 11
  Slice tomatoes into wedges and place in a medium salad bowl; drizzle with olive oil and season with salt and pepper.

  2 tsp extra virgin olive oil
  ¼ tsp salt
  ⅛ tsp black pepper

• 12
  Sprinkle remaining cheese over the frittata; place skillet in the oven and broil until the top is set, 2-3 minutes.
• 13
  Pick leaves off the stems of the basil, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the tomatoes and toss to combine.
• 14
  To serve, cut frittata into wedges and divide between plates with the tomato salad on the side. Enjoy!