Zucchini and Tomato Frittata 🍅🥒✨

This Zucchini and Tomato Frittata is a light, flavorful, and easy-to-make dish that’s perfect for any meal of the day. With tender zucchini, juicy cherry tomatoes, and melty mozzarella cheese, it’s a delicious way to showcase fresh, simple ingredients. Whether for breakfast, brunch, or a quick dinner, this frittata is a guaranteed crowd-pleaser!

Ingredients

6 large eggs
1/4 cup milk (or dairy-free alternative)
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
Salt and black pepper, to taste

Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes.
Healthy and Nutritious: Packed with protein, veggies, and fresh herbs.
Versatile: Enjoy it warm or cold, and switch up the veggies and cheese to suit your taste.
One-Pan Wonder: Minimal cleanup for a fuss-free meal.

How to Make Zucchini and Tomato Frittata

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Sauté the Zucchini

Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat.
Add the thinly sliced zucchini and cook for 3-4 minutes until softened. Season with a pinch of salt and pepper.

3. Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, milk, chopped parsley, a pinch of salt, and black pepper.

4. Assemble the Frittata

Spread the zucchini evenly across the skillet.
Scatter the halved cherry tomatoes over the zucchini.
Pour the egg mixture over the vegetables, gently shaking the skillet to distribute evenly.
Sprinkle the shredded mozzarella cheese on top.

5. Cook and Bake

Cook the frittata on the stovetop over medium heat for 2-3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is golden.

6. Garnish and Serve

Remove from the oven and let the frittata cool slightly.
Garnish with extra chopped parsley and serve warm or at room temperature.

Serving Suggestions

For Breakfast: Pair with toast, avocado slices, or a fresh fruit salad.
For Lunch or Dinner: Serve with a simple green salad, crusty bread, or roasted potatoes.
On the Go: Slice and pack it for a protein-rich snack or light lunch.

Tips for the Perfect Frittata

Use an Oven-Safe Skillet: A cast iron or nonstick skillet works best for cooking on the stovetop and transferring to the oven.
Don’t Overcook: Bake just until the eggs are set to keep the frittata soft and fluffy.
Add Other Veggies: Bell peppers, spinach, mushrooms, or asparagus make great additions.
Switch Up the Cheese: Try feta, goat cheese, or cheddar for a different flavor profile.

Storage and Reheating

Refrigerate: Store leftover frittata in an airtight container for up to 3 days.
Reheat: Warm gently in the oven at 325°F (160°C) or microwave for 30-60 seconds.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.

Final Thoughts

This Zucchini and Tomato Frittata is an easy, healthy, and delicious dish that’s perfect for any time of day. It’s a great way to use up fresh summer veggies or whatever you have on hand. Quick to prepare, versatile, and packed with flavor—this recipe is sure to become a staple in your kitchen.

Let me know how it turns out and what fun twists you add! Enjoy! 🍅🥒✨