Garden Veggie Frittata

From the garden

• 1 medium zucchini or summer squash, halved lengthwise and sliced ¼ inch thick
• 1 large ripe tomato, seeded and chopped
• 1 small onion, thinly sliced
• ¼ cup fresh herbs (basil, parsley, or chives), chopped

From the pantry

• 10 eggs
• ⅓ cup milk
• ½ cup grated Parmesan
• ⅓ cup goat cheese, crumbled (optional) — dotted over the top
• 2 tbsp olive oil
• ½ tsp salt
• black pepper

1. Heat the oven to 400°F. Whisk the eggs with the milk, Parmesan, salt, and a few grinds of pepper until no streaks remain.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion 3–4 minutes until softening, then add the zucchini and cook 5–6 minutes more, until the slices are tender and lightly golden at the edges.
3. Stir in the chopped tomato and cook 1–2 minutes, just until its juices sizzle off — a wet pan makes a soggy frittata. Scatter in most of the herbs.
4. Pour the eggs over the vegetables and shake the pan to settle everything evenly. Cook undisturbed 2–3 minutes, until the edges just begin to set, then dot with goat cheese if using.
5. Transfer the skillet to the oven and bake 10–14 minutes, until the center is puffed and no longer jiggles when you nudge the pan.
6. Rest 5 minutes, then loosen with a spatula, cut into wedges, and shower with the remaining herbs. Warm, room temperature, or straight from the fridge — it's good all three ways.