Slow-Set Zucchini & Tomato Frittata

Ingredients

• 12 large eggs (600 g)
• 4 tbsp (58 ml) low-fat milk
• 1/2 medium zucchini (400 g)
• 2 cups (300 g) cherry tomatoes
• 2 onions (200 g)
• 4 garlic cloves (12 g)
• 1 cup (110 g) mozzarella
• 4 tbsp (60 ml) olive oil
• 2 tsp (4 g) dried oregano
• 1 tsp (2.4 g) black pepper
• 1/2 cup (24 g) chopped fresh basil

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Method

1. Whisk the eggs with the milk, oregano, pepper and half the mozzarella.
2. Soften the chopped onion in the oil in a 9-inch ovenproof skillet over medium heat for 4 minutes, add the garlic for 30 seconds, then the sliced zucchini for 5 minutes, until it takes a little color.
3. Stir in the halved tomatoes and cook 2 minutes, until they slump.
4. Turn the heat to low, pour the eggs evenly over, scatter the rest of the cheese on and cook 4 minutes without stirring, until the edges set.
5. Finish under a hot broiler for 3-4 minutes, until puffed and just set in the middle. Rest 5 minutes and scatter with basil.