- 12 Eggs
- 3 C Fresh Baby Spinach, chopped
- 1 Zucchini, sliced into matchsticks
- 1/2 Onion, chopped
- 3 TBSP Fat-Free Half and Half
- 1 tsp Garlic, minced
- 1 TBSP Olive Oil
- 1 tsp Tarragon
- 1/4 tsp Thyme
- 1 tsp Parsley
- Salt and Pepper to taste
- Handful of Crumbled Feta
- Handful of Mozzarella, shredded
Preheat your oven to 450 degrees and heat olive oil and garlic in an oven-safe 12 inch skillet (I used a cast iron). Add the zucchini and onion and saute until they're softened and onions are transparent.
Meanwhile, in a medium sized bowl whisk the eggs, feta, half and half, salt and pepper until all of the yolks are broken up and the mixture is well combined.
Turn the heat off under the skillet and add the chopped spinach. The skillet will be really full at this point, but the spinach will wither down quickly.
Once the spinach has withered turn the heat back on to medium and pour the egg mixture over the vegetable mixture and stir to distribute the vegetables evenly. Then put your spatula down because you are DONE stirring!
Allow the egg mixture to cook for approximately 5 minutes, just long enough for the bottom to set and the sides to begin setting. After enough time has passed sprinkle a handful of mozzarella cheese on top of the egg mixture and transfer the skillet into the preheated oven and bake for 10-12 minutes or until the egg mixture is cooked through (the middle will no longer jiggle).
Slight browning and rising of the frittata are normal so don't be alarmed you get a large bubble in the middle. It will fall after you remove it from the oven and it begins to cool. After removing from the oven, let the frittata stand for 5 minutes then slice into 8 wedges and serve immediately. Like any good native Texan would suggest, top your frittata with your favorite salsa for a little extra kick!