Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 cup diced zucchini, (1 small)
• 1/2 cup chopped onion
• 1/2 cup grape tomatoes, or cherry tomatoes, halved
• 1/4 cup slivered fresh mint
• 1/4 cup slivered fresh basil
• 1/4 teaspoon salt, divided
• Freshly ground pepper, to taste
• 5 large eggs
• 1/3 cup crumbled goat cheese, (2 ounces)

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Cooking Directions

Step 1

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

Step 2

Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.

Step 3

Preheat the broiler.

Step 4

Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Step 5

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.