Tomato and Zucchini Frittata

I worked late today, and did not have enough time to run into the market for food. I was glad I took the longer route this evening, as I barely avoided a big pile up just near my freeway exit. That bought me time to fix something in the kitchen. My eyes hovered on the refrigerator shelves and the pantry. I barely have any meat or fish in the freezer, but the vegetable shelves looked promising. There were a lot of eggs, too, and some milk and cheese. I settled on the plump zucchini and tomatoes, and decided to make this frittata. This recipe typically serves 4-6 persons.

6 large eggs
2 medium zucchinis, ends trimmed, halved lengthwise and cut into 1/4" pieces
2 large tomatoes, seeded and cut into 1/4" thick pieces
1 medium onion, halved and cut lengthwise
2 cloves garlic, sliced thinly
3 Tablespoons flour
1/3 cup whole milk
1/2 cup coarsely grated Parmesan cheese
1/4 teaspoon Herbes de Provence
sea salt and fresh ground pepper to taste
3 Tablespoons olive oil

Beat eggs in a deep bowl; mix flour and milk in a separate container until flour is dissolved (free of lumps). Add flour and milk to beaten eggs and stir well. Add the grated cheese and Herbes de Provence. Season mixture with a dash of salt and pepper. Set aside.

Heat the olive oil in a shallow skillet. A cast iron skillet is good for this recipe, otherwise, wrap your skillet handle with foil to prevent scorching it in the oven.

Add garlic and onions and saute until slightly brown. Add tomatoes and zucchini, and saute over medium - high heat until zucchini is slightly brown but still crisp. Season with salt and pepper. Spread the vegetables evenly over the skillet, and pour the egg mixture. Cook 3-5 minutes or until the eggs are firm.

Transfer to broiler and cook until the top of the frittata is golden brown. Check center of the frittata to ensure the egg mixture is cooked. Serve warm with a side of mixed green salad with simple vinaigrette. The leftovers are great for late night cravings or brunch, too.