Wedding Frittata

Based on recipe found here.

WEDDING FRITTATA

2 Tbsp. olive oil
1/2 yellow onion, finely chopped
2 c. chopped zucchini (3 small zucchini squash)
1 c. grape tomatoes, halved
3 cloves garlic, minced
1/2 tsp. sea salt
8 eggs, well beaten
4 oz. crumbled goat cheese

Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes. Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.

Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Crumble the goat cheese on top of the vegetables. In a mixing bowl, whisk the eggs until well-beaten. Pour over the veggies and cheese to distribute evenly.

Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake at 350 F for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.