Goats Cheese, Zucchini and Cherry Tomato Frittata

• Vegetarian
• Gluten free

• Produce

  • 14 1/8 oz Cherry tomatoes
  • 2 Zucchini (about 9.5 oz - 270g, small

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1 Sea salt and freshly cracked black pepper

• Dairy

  • 10 oz Goats cheese, soft
  • 1/3 cup Milk
  • 1 1/2 cups Parmesan

Found on notenoughcinnamon.com

Description

Ingredients

• 2 small zucchini (about 9.5 oz - 270g), skin on, thinly sliced
• 7 oz - 200 g cherry tomatoes, halved
• 8 large eggs, lightly beaten
• 1/3 cup milk
• 1.5 cups (about 4 oz - 110 g) parmesan, finely grated
• sea salt and freshly cracked black pepper
• 5 oz - 140 g soft goats cheese, crumbled

Directions

• Preheat oven to 200C - 400F. Line a 9 x 13 inch (22 x 33 cm) baking pan with non-stick parchment paper.
• Arrange zucchini and cherry tomatoes in the dish.
• In a large bowl, whisk together eggs, milk and parmesan. Season with salt and pepper to taste (keep in mind that the cheese is already salted). Pour in dish.
• Sprinkle with big chunks of goats cheese.
• Bake for 25-30 minutes or until golden and cooked through.
• Remove from the oven and allow to cool slightly. Slice frittata into 6 pieces. You can serve it warm or cold. Store in a container in the fridge if eaten cold.

Nutrition