Zucchini Tomato Frittata

Ingredients

Fruits & vegetables

• 2 tomatoes, chopped
• 1 zucchini, coarsely grated

Breads

• 4 slices whole-wheat bread, for serving

Pantry, spices & condiments

• 2 teaspoons vegetable oil
• 1 pinch ground black pepper (optional)

Milk, yogurt & dairy

• 2 tablespoons milk

Eggs

• 6 eggs

Method

1. Preheat the broiler to medium-high.
2. Warm the oil in a nonstick, oven-safe skillet. Add zucchini and tomatoes; cook for 3–4 minutes, stirring frequently, until softened, then spread evenly.
3. Beat the eggs with the milk and optional black pepper. Pour over the vegetables.
4. Cook over medium-low heat for 4–5 minutes, until the bottom is set.
5. Broil for about 3 minutes, until the top is set.
6. Remove from the heat and rest for 3–4 minutes. Cut into wedges and serve with toasted whole-wheat bread.

Hot handle: Use an oven-safe skillet and remember its handle becomes hot under the broiler. Keep the stovetop heat moderate to avoid overbrowning.