Instructions

• Step 1: Prepare Your Ingredients - Begin by washing the zucchini or yellow squash. Cut them into thin slices or small cubes, depending on your preference. Chop the shallots or green onions and mince the garlic. Dice the Roma tomatoes after seeding them to remove excess moisture.
• Step 2: Sauté the Vegetables - In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots or green onions and sauté for about 2-3 minutes until they become translucent. Next, add the minced garlic and continue to sauté for another minute.
• Step 3: Add the Squash - Toss the sliced or cubed squash into the skillet along with 1 teaspoon of salt. Cook for approximately 5-7 minutes, stirring occasionally, until the squash is tender but not mushy. Add the diced tomatoes and cook for an additional 2 minutes.
• Step 4: Mix the Egg Mixture - In a large mixing bowl, whisk together the eggs, freshly grated Parmesan cheese, freshly ground black pepper, and minced oregano until well combined.
• Step 5: Combine and Cook - Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded Gruyère cheese on top. Allow it to cook on the stovetop for about 3-5 minutes until the edges start to set.
• Step 6: Bake the Frittata - Preheat your oven to 350°F (175°C). Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.
• Step 7: Garnish and Serve - Once the frittata is done baking, remove it from the oven and let it cool for a few minutes. Garnish with minced fresh basil and parsley before slicing into wedges. Serve warm or at room temperature.