Zucchini and Tomato Frittata: A Light and Flavorful Dish 🍳🍅

This Zucchini and Tomato Frittata is a deliciously simple recipe that’s perfect for breakfast, brunch, or even dinner. Packed with tender zucchini, juicy cherry tomatoes, and two kinds of cheese, it’s light yet satisfying. Plus, it’s quick to whip up and easy to customize with your favorite ingredients!

Why You’ll Love This Recipe

• Healthy and Wholesome: Loaded with fresh vegetables and packed with protein from the eggs.
• Quick and Easy: Ready in under 30 minutes with minimal prep.
• Versatile: Great for any meal of the day and easy to customize with your favorite veggies or cheeses.
• Perfect for Meal Prep: Reheats beautifully for a fuss-free breakfast or lunch throughout the week.

Ingredients

• 6 large eggs: The base of the frittata.

• 1/4 cup milk (or dairy-free alternative): Makes the frittata light and fluffy.

• 1 medium zucchini, thinly sliced: Adds a tender, mild flavor.

• 1 cup cherry tomatoes, halved: Juicy and slightly tangy.

• 1/4 cup chopped fresh parsley (plus extra for garnish): For a fresh, herbaceous note.

• 1/2 cup shredded mozzarella cheese: Adds melty, cheesy goodness.

• 1/4 cup grated Parmesan cheese: For a savory, umami kick.

• 1 tablespoon olive oil: To sauté the vegetables and prevent sticking.

Tools You’ll Need

• 10-inch oven-safe skillet or nonstick frying pan
• Whisk
• Mixing bowl
• Spatula

How to Make Zucchini and Tomato Frittata

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Prepare the Egg Mixture

1. In a mixing bowl, whisk together the eggs, milk, parsley, salt, and pepper (to taste).
2. Stir in the mozzarella and Parmesan cheese. Set aside.

Step 3: Sauté the Vegetables

1. Heat the olive oil in an oven-safe skillet over medium heat.
2. Add the sliced zucchini and sauté for 3–4 minutes until slightly softened.
3. Add the cherry tomatoes and cook for an additional 2 minutes, stirring occasionally.

Step 4: Combine and Cook

1. Pour the egg mixture over the sautéed vegetables in the skillet, spreading it evenly.
2. Reduce the heat to low and let the frittata cook on the stovetop for 2–3 minutes, or until the edges start to set.

Step 5: Bake

1. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is puffed up and the center is set.
2. To add a golden top, place the skillet under the broiler for 1–2 minutes, watching closely to prevent burning.

Step 6: Serve

1. Remove the skillet from the oven and let the frittata cool for 5 minutes.
2. Garnish with additional chopped parsley and slice into wedges. Serve warm or at room temperature.

What to Serve with Zucchini and Tomato Frittata

• Side Salad: Pair with a simple green salad for a light meal.
• Crusty Bread: Serve with warm bread or toast for a complete breakfast.
• Fresh Fruit: A bowl of berries or melon balances the savory flavors.

Storage and Reheating

• Refrigerate: Store leftover frittata in an airtight container in the fridge for up to 3 days.
• Reheat: Warm slices in the microwave or in a skillet over low heat.
• Freeze: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Nutritional Information (per serving, based on 4 servings)

• Calories: 210
• Protein: 13g
• Fat: 14g
• Carbohydrates: 6g
• Fiber: 1g

Final Thoughts

This Zucchini and Tomato Frittata is an easy, versatile dish that’s perfect for any meal of the day. Whether you’re making it for a quick breakfast, a healthy lunch, or a simple dinner, this recipe is guaranteed to please.

If you try this recipe, I’d love to hear how it turned out! Share your photos on Instagram or Pinterest, and let me know if you added your own creative twist.

Happy cooking! 🍳✨