Zucchini and Tomato Frittata

OK what I do when I discover I need to use up zucchini, tomatoes and you dont feel like stirfry - you make FRITTATA! I  based this loosely off a recipe by Martha Stewart and cut back on the amount of eggs and veggies as we are a party of 2 and was trying to use what I had on hand. I am sure her's would be much deeper but with pork chops last night it was perfect. Will make a great healthy lunch this week. YUP the picture is sideways!!

• 1 small onion, finely diced

  1 T EVOO

• 2 medium zucchini, cut into 1/4-inch-thick rounds
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Coarse salt and freshly ground pepper
• 5 large eggs
• 2T milk (or half and half)
• 1/2 cup shredded mozarella
• 3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise ( I used about 15 small grape tomatoes I had on hand)

1. Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
2. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top. *** I sprinkled my cheese over zucchini mixture and then poured eggs over and tomatoes*** 
3. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes.**took only about 8 minutes- because it wasnt as deep with less eggs*** Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.