Fluffy oven-finished frittata full of vegetables and cheese

$2.71/serving$2.74at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• egg6 ea
• zucchini1 ea
• cherry tomatohalf a pint
• red onionhalf an onion
• feta cheese3/4 cup, crumbled
• whole milk1/4 cup
• spring mixhalf a box
• olive oil2 tbsp
• balsamic vinegar1 tbsp

Method

1Prep

• •Heat the oven to 400F.
• •Whisk the eggs with the milk, 1/2 tsp salt and a grind of pepper.
• •Cut the zucchini into 1/4 inch half-moons.
• •Thinly slice half of the red onion.
• •Halve the cherry tomatoes.

2Soften the vegetables

• •Heat 1 tbsp oil in an oven-safe nonstick pan over medium-high heat.
• •Add the zucchini and red onion and cook 4 to 5 minutes until softened and browning.

3Bake the frittata

• •Pour the eggs over the vegetables and scatter in the tomatoes and feta.
• •Cook undisturbed 2 minutes until the edges just set.
• •Move the pan to the oven and bake 10 to 12 minutes until puffed and set in the middle.

4Dress the greens

• •Whisk the olive oil and balsamic vinegar with a pinch of salt.
• •Toss the spring mix through the dressing.

5Plate

• •Rest the frittata 3 minutes, then cut into wedges.
• •Serve with the dressed greens.