Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.
2. Saute the veggies:
Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.
3. Prepare the egg mixture:
In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.
4. Combine and bake:
Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.
5. Serve:
Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.
Notes:
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Everyone at home enjoyed this meal, so I’m thinking of making it in bigger batches next time.
