Zucchini and Tomato Frittata

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 medium zucchini, cut into 1/4 inch rounds (about 1 1/2 lbs.)
• 1 tablespoon fresh thyme (or 1 t. dried)
• coarse salt & freshly ground black pepper
• 8 large eggs
• 14 cup milk
• 34 cup shredded white cheddar cheese
• 3 medium tomatoes, cored and thinly sliced crosswise (1 pound)

1. Preheat oven to 425F.
2. In a 10-inch nonstick ovenproof skillet over medium heat, warm oil.
3. Add onion, zucchini, and thyme.
4. Cover and cook, stirring often, until vegetables are tender, but not browned, 7 to 8 minutes.
5. Uncover and cook until liquid has evaporated.
6. Season with salt and pepper and remove from heat.
7. In a medium bowl, whisk together eggs, milk, and cheese; season with salt and pepper.
8. Pour over vegetables,gently lifting them to let egg mixture coat bottom of pan.
9. Starting with the outer edge, arrange tomato slices, slightly overlapping, in a circular pattern on top of the egg mixture to cover it entirely.
10. Cook over medium low heat until sides are set but top is still slightly runny, 15 to 20 minutes.
11. Transfer to oven, cook until center is firm and tomatoes are browned, about 10 to 15 minutes.
12. To serve, gently loosen frittata with a heatproof spatula and slide onto a serving plate.

olive oil, onion, zucchini, thyme, salt, eggs, milk, shredded white cheddar cheese, tomatoes

Taken from www.food.com/recipe/zucchini-and-tomato-frittata-120704 (may not work)