Zucchini and Tomato Frittata

This Zucchini and Tomato Frittata is a delightful blend of fresh vegetables and eggs, topped with crispy bread crumbs and aromatic parsley. The dish showcases the bright flavors of zucchini and tomatoes, enhanced by the richness of Parmesan cheese and a hint of lemon zest. It's a perfect balance of traditional frittata elements with a creative twist, making it a satisfying meal for any time of day.

Ingredients:

• 6 large eggs
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1/2 cup bread crumbs
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the sliced zucchini and cook for about 5 minutes until tender. Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes.
4. In a bowl, whisk together the eggs, Parmesan cheese, lemon zest, lemon juice, salt, and pepper.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Cook without stirring for about 5 minutes or until the edges start to set.
6. Sprinkle the top with bread crumbs and transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes or until the frittata is set and golden brown on top.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.