Name: Summer Frittata with Sundried Tomatoes, Feta, and Zucchini
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 zucchini, thinly sliced; 2 tbsp. extra-virgin olive oil, divided; kosher salt; Freshly ground black pepper; 12 large eggs; 1/2 c. sour cream; 1/4 c. freshly chopped basil, plus more for garnish; 1/4 c. red onion, finely chopped; 3/4 c. crumbled feta, divided; 3/4 c. sun-dried tomatoes

Step 1Preheat broiler to high. Brush baking sheet with ½ tablespoon olive oil and add zucchini slices. Drizzle with another ½ tablespoon olive oil and season with salt and pepper. Broil until softened and brown, 2 minutes per side.

Step 2Lower oven to 375°. In large bowl, whisk together eggs, sour cream, basil, salt and pepper. Stir in ½ cup feta and all but 2 tablespoons sun-dried tomatoes.

Step 3In a large, ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Cook red onion until softened, 3 minutes, then pour egg mixture into pan and let cook until beginning to brown around edges, 5 minutes. Cover top of frittata with zucchini slices and sprinkle with remaining ¼ cup feta.

Step 4Place pan in oven and cook until top is golden and center is set, 15 minutes.

Step 5Let cool slightly, then top with remaining sun-dried tomatoes and basil. Serve in wedges directly from pan.