Zucchini and Tomato Frittata with Parmesan and Lemon

This delightful frittata combines the freshness of zucchini and tomatoes with the richness of eggs and Parmesan cheese, all elevated by a hint of lemon and fresh parsley. It's a perfect balance of traditional Italian flavors with a creative twist, making it a wholesome dish suitable for any meal of the 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 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 cup bread crumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the sliced zucchini and cook until tender, about 4-5 minutes. Stir in the halved cherry tomatoes and cook for another 2-3 minutes.
4. In a bowl, whisk together the eggs, Parmesan cheese, lemon juice, salt, and pepper. Stir in the chopped parsley.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Cook for 2-3 minutes until the edges start to set.
6. Sprinkle the bread crumbs evenly over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
8. Remove from the oven, let it cool slightly, then slice and serve warm.