Greek Frittata with Zucchini, Tomato, Feta, and Herbs

Name: Greek Frittata with Zucchini, Tomato, Feta, and Herbs
Ingredients: 1 can (14.5 oz.) diced tomatoes, very well drained; 1 medium zucchini, diced in 1/2 inch pieces; 1 T olive oil; 2 cloves garlic, finely minced; 1/2 tsp. dried basil; 1/4 tsp. dried oregano; 1 tsp. Spike seasoning (optional, if you don't have Spike use any general-purpose seasoning mix that's good with eggs); coarse ground black pepper to taste; 6 eggs; 1/2 cup grated Mozzarella cheese (or more); 1/2 cup crumbled Feta cheese (or more); 2 T chopped fresh Greek Oregano (optional); 2 T chopped fresh basil (optional); sour cream for serving (optional)

Greek Frittata with Zucchini, Tomato, Feta, and Herbs was pinched from <a href="http://www.kalynskitchen.com/2006/07/how-to-make-frittata-greek-frittata.html" target="_blank">www.kalynskitchen.com.</a>

INGREDIENTS

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1 can (14.5 oz.) diced tomatoes, very well drained

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1 medium zucchini, diced in 1/2 inch pieces

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1 T olive oil

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2 cloves garlic, finely minced

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1/2 tsp. dried basil

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1/4 tsp. dried oregano

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1 tsp. Spike seasoning (optional, if you don't have Spike use any general-purpose seasoning mix that's good with eggs)

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coarse ground black pepper to taste

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6 eggs

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1/2 cup grated Mozzarella cheese (or more)

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1/2 cup crumbled Feta cheese (or more)

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2 T chopped fresh Greek Oregano (optional)

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2 T chopped fresh basil (optional)

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sour cream for serving (optional)

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