Zucchini-Tomato Frittata

Ingredients

 * 8 eggs, beaten
 * ¼ cup grated Parmesan cheese
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 2 tablespoons minced chives or green onion
 * 2 tablespoons extra-virgin olive oil
 * 2 zucchini, thinly sliced
 * ½ cup thinly sliced Vidalia onion
 * 1 medium tomato, peeled and chopped
 * 1 garlic clove, minced

Directions

 * 1) Preheat the oven to 350 °F.
 * 2) In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
 * 3) In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
 * 4) Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
 * 5) Repeat with the rest of the zucchini and reserve.
 * 6) Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
 * 7) Return the zucchini to the skillet, evenly distributing it.
 * 8) Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
 * 9) Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.