A Zucchini and Tomato Frittata is a light, flavorful dish perfect for breakfast, brunch, or even a quick dinner. Packed with fresh vegetables and rich eggs, this recipe is simple, nutritious, and bursting with flavor. Plus, it’s versatile enough to customize with your favorite add-ins.
Ingredients
For the Frittata
- 2 tablespoons olive oil
- 1 medium zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 6 large eggs
- ¼ cup milk or cream
- â…“ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1 teaspoon dried Italian seasoning (or fresh herbs like basil or parsley)
For Garnish
- Fresh basil leaves
- Additional Parmesan cheese
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). Use a cast-iron skillet or an oven-safe nonstick skillet for the best results. - Sauté Vegetables
Heat olive oil in your skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the zucchini slices and cook for 4-5 minutes until tender. Add the cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and Italian seasoning. - Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, and Parmesan cheese. Season with a pinch of salt and pepper. - Combine and Cook
Pour the egg mixture over the sautéed vegetables in the skillet. Tilt the skillet gently to ensure the eggs are evenly distributed. Sprinkle shredded mozzarella cheese on top. - Bake the Frittata
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top. - Cool and Serve
Remove the frittata from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Slice into wedges and serve warm.
Cooking Notes and Tips
- Use Fresh Ingredients: Fresh zucchini, ripe tomatoes, and herbs will elevate the flavor of this dish.
- Non-Stick Tip: If using a regular skillet, make sure it’s oven-safe and well-greased to prevent sticking.
- Check Doneness: The frittata is done when the center is set and doesn’t jiggle when gently shaken.
- Meal Prep: Frittatas can be stored in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or oven for a quick meal.
Variations
- Protein Boost: Add cooked bacon, sausage, or shredded chicken for extra protein.
- Cheese Lovers: Swap mozzarella for feta, goat cheese, or cheddar for a different flavor profile.
- Vegetable Swap: Substitute zucchini and tomatoes with mushrooms, spinach, or bell peppers.
- Spicy Kick: Add a pinch of red chili flakes or a drizzle of hot sauce for a little heat.
Frequently Asked Questions (FAQs)
1. Can I make this frittata dairy-free?
Yes! Substitute the milk with almond milk, oat milk, or any non-dairy alternative. You can also skip the cheese or use a dairy-free cheese substitute.
2. What’s the best way to store leftover frittata?
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
3. Can I freeze frittata?
Absolutely! Allow the frittata to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven for the best texture.
4. Can I make this ahead of time?
Yes, this recipe is perfect for meal prep. Make it the night before, refrigerate it, and reheat in the morning.
This Zucchini and Tomato Frittata is a delightful and versatile dish that fits seamlessly into any mealtime. Its simplicity, rich flavors, and fresh ingredients make it a standout option for a quick yet satisfying meal. Whether you’re hosting a brunch or looking for a healthy dinner idea, this recipe is guaranteed to please. Try it today, and savor every bite!
