We're trying to eat less meat so I've been experimenting with eggs recently. This frittata was the result of a fridge full of zucchini and no time to go grocery shopping.
1 large onion, sliced (I used a purple onion for some sweetness)
1 medium zucchini, diced (approximately 2 heaping cups)
1 Tbsp olive oil
4 eggs, beaten
1 cup milk
salt and pepper
6 - 8 cherry tomatoes, cut in half (I used orange grape tomatoes because that's all I had)
Preheat oven to 350F.
Saute zucchini and onions in olive oil for 5-7 minutes until onions are translucent.
Whisk together eggs and milk, add salt and pepper to taste (this frittata benefits from a generous dose of freshly ground black pepper).
Put zucchini and onion mixture in the bottom of a 9-inch pie plate. Top with tomatoes (cut side up) and eggs.
Bake in preheated oven for 35-40 minutes until centre is set. You should be able to give the pie plate a little wiggle and see the centre move slightly but not slosh around.
This frittata is great for breakfast but I've also served it with roasted sweet potatoes and green salad for a vegetarian dinner.