Greek Frittata with Zucchini, Tomatoes and Feta - Red Gold Tomatoes

Ingredients

• 1 large zucchini, cut lengthwise into quarters then into 1/2 inch pieces
• 1 1/2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained very well, reserve 1/2 cup of tomatoes for top of frittata
• 12 large eggs
• 2 tablespoons half & half
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese