Zucchini and Mint Frittata

Instructions

1. Prepare the vegetables
   Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the zucchini
   Add the sliced zucchini to the skillet and season with salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, until the zucchini is tender but not mushy, about 7-8 minutes. Spread the zucchini mixture evenly across the bottom of the pan.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, Parmesan cheese, chopped mint, and parsley. Season with a pinch of salt and pepper. Make sure everything is well combined.
4. Combine and start cooking
   Pour the egg mixture evenly over the zucchini in the skillet. Reduce heat to medium-low and cook undisturbed until the edges start to set, about 5-6 minutes.
5. Finish in the oven
   Preheat the broiler. Place the skillet under the broiler and cook until the top is set and golden brown, about 3-4 minutes. Watch carefully to prevent burning.
6. Serve the frittata
   Remove the skillet from the oven (remember the handle will be hot!). Let the frittata cool for 5 minutes, then slide onto a serving plate or cutting board. Cut into wedges and serve warm or at room temperature.