Colby & Zucchini Frittata

Great Value

3 Tbsp. olive oil

2 cups zucchini, sliced

½ cup onions, diced

12 eggs

½ cup milk

1 tsp. salt

¼ tsp. black pepper

¼ cup fresh herbs, chopped (like basil, Italian parsley, thyme, or whatever you have handy)

1 cup shredded Colby cheese

Preheat broiler and set oven rack to top shelf.

Add oil to a large, non-stick skillet. Add zucchini and onions, cook on medium heat until slightly wilted.

This equals about one medium-sized zucchini.

In a large bowl, stir together eggs, milk, salt, pepper and herbs until just combined.

That's a LOT of eggs.

Don’t whisk.

Pour egg mixture into pan. Continue to cook on medium, stirring occasionally until almost cooked, but still wet. Top with shredded Colby cheese and broil until cheese melts and is slightly browned.

Let stand 5 minutes before serving.

So cheesy and crispy on top!

My Rating: 3/5 "The cheese and egg elements of this are a nice blend. Zucchini is always a pleasant mix-in. Unfortunately in the final product all of that kind of gets drowned in salt. I'd imagine if you took the salt out of this (or only added a minimal amount) it'd be everything you want in a frittata."