This frittata is a super easy and yummy way to impress your weekend guests. The goat cheese adds a nice tanginess and goes perfectly with the cherry tomatoes. I served this with some grilled chicken sausage and fruit for a nice weekend brunch. Be sure to use an oven safe skillet (a cast iron works best).
Zucchini, Tomato & Goat Cheese Frittata
8 eggs, well beaten
Salt and pepper to taste
1 tablespoon olive oil
1 medium sized zucchini, cut into small pieces
1/2 container of grape or cherry tomatoes, halved
4 ounces plain goat cheese
2 green onions, sliced
Preheat oven to 375. In a deep bowl, thoroughly beat the eggs with some salt and pepper and set aside. Heat the oil in a 10 inch cast iron skillet (or other oven-safe skillet) and add the zucchini, sautéing for about 3 minutes over medium heat. Add the tomatoes, stir and cook another 3 minutes. Whisk the eggs again before pouring into the pan on top of the vegetables. Using a spoon, drop pieces of goat cheese over the eggs, then sprinkle with green onions and transfer to the oven. Bake for about 10 minutes or until the center is set. Remove from the oven, slice and serve.