Ingredients:

  • 2 medium zucchinis, diced (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 small shallot, finely minced (approx. 1 oz / 30g)
  • 6 large eggs
  • 1/2 cup whole milk
  • 3 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp garlic powder
  • 1 cup shredded Gruyère
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. Add the minced shallots and sauté for 2 minutes until translucent.
  2. Toss in the diced zucchini and cook for 5–7 minutes until softened with golden-brown edges. Season with salt and pepper, then remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk the eggs vigorously until no streaks of white remain, then gradually pour in the whole milk.
  4. Stir in the chopped parsley, chives, thyme, and garlic powder until herbs are evenly suspended.
  5. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or springform pan.
  6. Spread the sautéed zucchini evenly across the bottom of the dish, pour the herb-infused egg mixture over the vegetables, and sprinkle the Gruyère and Parmesan evenly on top.
  7. Bake for 35–40 minutes, or until the center is set and the top is a rich, mahogany gold.