by Kelly J. Larson

My default breakfast since I was a kid has always been a bowl of cold cereal with milk. I love it — cereal is a no brainer. With a bit of effort, this frittata is an ideal alternative to tempt the tastebuds and start the morning off with vegetables and protein. Zucchini, tomatoes and shallots add crunch and flavors to the egg base, filled with lemon zest and a trace of thyme to create this Italian favorite. It’s a lovely grown-up breakfast or brunch entrée if you feel like getting a bit fancy.

Zucchini Tomato Frittata

• 2 shallots, chopped
• 1 tablespoon avocado oil

• 3 cloves garlic, minced
• 1 medium zucchini, cut in matchsticks
• 6 eggs
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1 teaspoon lemon zest
• 6 tablespoons milk
• 1/2 cup feta cheese
• 2 tablespoons Parmesan cheese
• 1 cup grape tomatoes, halved
• 1 tablespoon scallions for garnish