ZUCCHINI & GOUDA SKILLET FRITTATA

Zucchini & Gouda Skillet Frittata image

This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

6 large eggs
2 tablespoons 2% milk
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 medium zucchini (7 to 8 ounces each), thinly sliced
1 medium onion, chopped
2 tablespoons olive oil
1 medium tomato, diced
1 cup shredded Gouda cheese
2 tablespoons minced fresh basil

Steps:

Combine the first 5 ingredients; set aside. In a large nonstick skillet, melt butter over medium heat. Add zucchini and onion. Cook until tender, 6-8 minutes; remove., In same skillet, heat oil over medium heat. Add egg mixture. Cook until set, gently lifting edges of cooked egg to allow liquid to run underneath. Top with zucchini mixture, diced tomato and cheese. Cover and cook until cheese is melted, 2-3 minutes. Sprinkle basil on top.

Nutrition Facts : Calories 238 calories, Fat 19g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 462mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.