This Zucchini Tomato Frittata Tart is a delightful combination of fresh zucchini, juicy cherry tomatoes, and savory cheeses baked together in a tender egg custard. Perfect for brunch or a light dinner, this tart is easy to make and bursting with flavor.
Ingredients: 4 eggs. 1/2 cup milk. 1 medium zucchini, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon chopped fresh basil optional.
Instructions: Turn on your oven and heat it up to 375F 190C. Mix eggs and milk in a bowl. Add pepper and salt. A skillet that can go in the oven should have olive oil in it. About 34 minutes later, add the zucchini slices and cook until they start to get a little soft. Spread the zucchini out on the pan, and then pour the egg mix over them. Put the cherry tomatoes on top of the eggs. On top of the tomatoes, sprinkle shredded mozzarella and grated Parmesan. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the eggs are set and the cheese is melted and slightly golden. Take it out of the oven when it's done and let it cool down a bit. If you want, you can add chopped fresh basil as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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