2 teaspoons olive oil
2 medium minced shallots
2 1/2 cups zucchini, sliced into pieces
1 cup chopped tomato pieces
6 Large eggs
1/2 cup whole milk
1/2 teaspoon fresh ground pepper
1/2 teaspoon seasalt
2/3 cup freshly grated reggiano parmigiano
1/2 cup fine bread crumbs
Preheat the oven to 350F.
Heat the 2 teaspoons of olive oil in the cast iron pot on the stovetop.
Add the shallots and cook for a few minutes until translucent.
Add the zucchini and tomato to the pan and cook over medium heat until most of the moisture has evaporated.
Remove from the heat and set aside.
In a mixing bowl whisk together the eggs and milk until well combined. Add the salt and pepper and mix in.
Add the grated cheese and bread crumbs and stir in.
Add the cooked zucchini mixture to the egg mixture and stir to combine.
Transfer to the cast iron skillet and place into the preheated oven.
Cook for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let sit on a cooling rack to set for 10 minutes before serving.