11 Summer Picnic Recipes That Travel Well

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This vegetable frittata is a delightful and versatile dish, combining tender zucchini, fresh spring onions, and melted cheese in a fluffy egg base. Baked to golden perfection in a 9-inch pan, it's easy to slice and share, making it a great option for picnics or a light, satisfying meal!

Ingredients ( for 4-6 servings):

• 6 large eggs
• 1/4 cup milk
• 1 medium zucchini, thinly sliced
• 3 spring onions, thinly sliced
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a 9-inch oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced zucchini and cook for 3-4 min. until tender.
4. Add the spring onions and cook for another 2 min. until softened. Season with a pinch of salt and black pepper.
5. In a large bowl, whisk together the eggs and milk until well combined.
6. Stir in the shredded cheese, reserving a little cheese for topping if desired. Season with salt and black pepper to taste.
7. Pour the egg mixture over the cooked vegetables in the skillet.
8. Stir gently to distribute the vegetables evenly.
9. Cook on the stovetop over medium heat for 2-3 min. until the edges start to set.
10. Transfer the skillet to the oven and bake for 15-20 min. or until the frittata is fully set and the top is golden brown.
11. If you reserved some cheese, sprinkle it on top during the last 5 min. of baking.
12. Remove the frittata from the oven and let it cool slightly.
13. Slice into wedges and garnish with fresh herbs if desired. Enjoy!