Zucchini Tomato Frittata

This is a great dish to make for a morning feast. It is impressive, pretty easy to make, and tasty. The ingredients and directions are as follows.

Ingredients

3 medium zucchini, cut into 1/4-inch-thick rounds
1 small onion (finely diced)
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar


Directions

1. Preheat oven to 425 degrees.
2. Warm olive oil over medium heat using a 10-inch nonstick skillet.
3. When the oil warms, add diced onion, zucchini, and thyme. Cover the cooking mixture, but stir occasionally. Do this until the vegetables are tender but not browning. This will take 8-10 minutes. Uncover and let all the liquid evaporate from the pan. Season with salt and pepper, and remove the skillet from the heat.
   
4. Whisk together eggs, milk, and cheese. Season with a little salt and pepper. Carefully pour the egg mixture over the zucchini and diced onion. You may need to lift the zucchini up so that the egg mixture will coat the bottom of the pan.
5. Place the thinly sliced tomatoes on top in an overlapping pattern.
   
6. Return the skillet to medium-low heat. Cook until the sides are set but the top is still runny. This will take about 15 - 20 minutes.
7. Place the skillet in the preheated oven and cooks until the center is cooked through and the tomatoes are browned (about 10-15 minutes).
8. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

This recipe and picture came directly from the Martha Stewart website.