This Zucchini and Arugula Frittata is a vegetarian fall favorite recipe made with eggs, squash, arugula, caramelized onions, and spices. A hearty and satisfying brunch recipe that's ready in just 30 minutes... great to make the night before, or freeze before baking.
In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced zucchini and sauté for an additional 6 to 7 minutes until the squash begins to soften.
Add the Worcestershire sauce, Herbs de Provence, garlic powder, half of the arugula, and stir well to combine.
Crack the eggs into a separate bowl, and add the milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned.
Remove from oven, top with the remaining half of the arugula. Allow to cool for 10 minutes, and slice to serve.