A delightful and easy-to-make frittata featuring zucchini, jalapeño, and cheddar cheese, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
In a skillet, sauté the diced onion, sliced zucchini, and chopped jalapeño over medium heat until softened, about 5-7 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Season the vegetables with salt and pepper, then transfer them to a greased pie dish.
Grease the pie dish well to prevent sticking.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisk vigorously to incorporate air for a fluffier frittata.
Pour the egg mixture over the vegetables in the pie dish, then sprinkle the shredded cheddar cheese evenly on top.
Ensure the cheese is evenly distributed for consistent flavor.
Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the frittata cool for 5 minutes before slicing and serving.
Cooling allows the frittata to set, making it easier to slice.
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