Zucchini and Tomato Frittata Recipe

Zucchini and Tomato Frittata Recipe

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A frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This zucchini and tomato frittata recipe is a perfect blend of fresh vegetables, eggs, and cheese, creating a satisfying meal packed with flavor and nutrients. The combination of zucchini and tomatoes adds a delightful balance of textures, while the eggs provide a protein boost. Whether you are looking for a quick weekday meal or a brunch centerpiece, this frittata will surely impress.

Ingredients:

  • 6 large eggs
  • 1/4 cup whole milk
  • 1 medium zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh basil or parsley
  • 1 small onion, finely chopped

Instructions:

  1. Preheat the oven: Set your oven to 375°F (190°C). This ensures that the frittata bakes evenly.
  2. Prepare the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, red pepper flakes (if using), garlic powder, and dried oregano. Set aside.
  3. Sauté the vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté until it turns translucent, about 3 minutes.
  4. Add zucchini: Stir in the sliced zucchini and cook for another 4–5 minutes until it softens slightly.
  5. Incorporate tomatoes: Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
  6. Combine with eggs: Pour the prepared egg mixture over the sautéed vegetables. Let it cook undisturbed for about 2 minutes until the edges begin to set.
  7. Add cheese: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
  8. Bake the frittata: Transfer the skillet to the preheated oven and bake for 12–15 minutes or until the frittata is fully set and slightly golden on top.
  9. Cool and garnish: Remove from the oven and let it rest for 5 minutes. Sprinkle fresh basil or parsley on top for added flavor.
  10. Serve and enjoy: Slice the frittata into wedges and serve warm. It pairs well with a side salad, toast, or roasted potatoes.

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