Cooking Instructions
- Preheat oven to 375°F.
- Heat olive oil in an oven-safe pan over medium heat.
- Add chopped onion and cook until soft.
- Stir in mushrooms and cook until tender.
- Add zucchini and cook for a few minutes.
- Add cherry tomatoes and mix gently.
- In a bowl, whisk eggs with salt and black pepper.
- Pour eggs over the vegetables in the pan.
- Cook briefly on the stove until edges begin to set.
- Transfer pan to the oven.
- Bake for 12-15 minutes until fully set.
- Garnish with fresh parsley before serving.
Nutrition
Notes
Use an oven-safe skillet for easy cooking.
Do not overbake to keep frittata tender.
Let cool slightly before slicing.