Ingredients:

2 tablespoons olive oil

2 medium zucchini and/or summer squash, cut very thinly (about 2 cups)

1 small sweet onion, peeled, halved and cut into thin slices (about 1 cup)

1 garlic clove, minced

2 ripe Roma or plum tomatoes, seeded and diced

8 large eggs

1/4 cup freshly grated Parmesan cheese

2 tablespoons minced chives or thinly sliced basil

Salt & pepper to taste

Instructions:

Preheat Oven to 350.

Heat the olive oil in a 10-inch nonstick, ovenproof skillet over medium-high heat.

Add the zucchini and cook until softened, about 4 minutes. Add the onion and cook until the onion softens, about 2 minutes.

Stir in the garlic and tomatoes, cook until the tomato heats through, about 2 minutes.

Meanwhile, whisk the eggs, cheese, chives, salt and pepper in a large bowl until well combined.

Pour the egg mixture over the vegetables in the skillet. Reduce the heat to medium-low and cook, uncovered, until the bottom and edges of the eggs are set, about 3 minutes. Transfer the skillet to the preheat oven.

Bake the frittata until set and slightly puffed in the center, about 12 to 15 minutes. Invert onto a serving plate and serve hot or cooled to room temperature.