Zucchini Goat Cheese Frittata

• 1 tablespoon olive oil
• 1/2 large red onion, diced
• 8-10 ounces zucchini, sliced into 1/4" half moons
• 1 clove garlic, minced
• 10 large eggs
• 1/4 cup heavy cream
• 4 ounces goat cheese, crumbled
• 4 ounces sharp white cheddar cheese, grated
• 4 green onions, chopped
• kosher salt
• freshly-ground black pepper

1. Heat olive oil in a 10" nonstick, ovenproof skillet over medium heat. Add onion, season lightly with salt, and cook until translucent (about 5 mins). Add zucchini and garlic and cook until just tender, about 6 minutes more.
2. In the meantime, in a large bowl, whisk together eggs, heavy cream, goat cheese, cheddar cheese (reserve a handful for topping), green onions, 1/2 tsp. kosher salt, and 1/4 tsp. freshly-ground black pepper until thoroughly combined.
3. When onions and zucchini are done, remove from heat. Pour egg mixture over the vegetables in the pan. Sprinkle top with reserved grated cheddar. Bake 25-30 minutes until frittata is puffed and set in the middle. Enjoy!

olive oil, red onion, zucchini, clove garlic, eggs, heavy cream, goat cheese, cheddar cheese, green onions, kosher salt, freshlyground black pepper

Taken from food52.com/recipes/78005-zucchini-goat-cheese-frittata (may not work)