Found this amazing recipe on a lark and it was a great time since the garden is going absolutely nuts! Also snuck a peak at our garlic that we grew on a lark and used a small one to add some umph to the recipe!
This outcome for me is a blast from the past and tastes just like grandmas “egg thing”. Sitting on the stove, cooled for a couple hours – uh man, my favorite!
It’s not bad brought back to room temp, but truly is the best the same day!
¼ teaspoon crushed red pepper, plus more for serving
1/2 cup ounces fresh mozzarella
Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch ovenproof skillet over medium. Add zucchini, onion, oregano, and garlic and cook, stirring often, until vegetables are slightly softened, 8 to 10 minutes.
Whisk eggs, salt, and crushed red pepper until combined. Add remaining 2 tablespoons oil to skillet, tilting to distribute. Pour egg mixture over vegetables and shake skillet to help eggs settle. Cook over medium until edges begin to set, 2 to 3 minutes. Top with cheese.
Transfer skillet to oven and cook until top is just set, 13 to 15 minutes. Let cool slightly.
Gently slide frittata out of skillet and season with more crushed red pepper. Serve with salad.