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Zucchini and Tomato Frittata Recipe
This zucchini and tomato frittata is a versatile, healthy, and protein-packed dish perfect for breakfast, brunch, or a light dinner. The combination of tender zucchini, juicy tomatoes, and fluffy eggs offers a fresh and flavorful meal that’s easy to prepare and can be served warm or at room temperature.
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Calories: 180 per serving
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
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon garlic powder
Salt and pepper to taste
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Instructions:
1. Preheat the oven:
Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.
2. Saute the veggies:
Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.
3. Prepare the egg mixture:
In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.
4. Combine and bake:
Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.
5. Serve:
Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.
Notes:
Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.
Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.
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Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.
Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.
Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.
Tips and Tricks:
Pre-Cook the Veggies:
Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.
Use an Oven-Safe Skillet:
A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.
Avoid Soggy Frittatas:
To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.
Don’t Overcook:
Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.
Customize Add-ins:
Add sautéed onions, bell peppers, mushrooms, or spinach for extra variety and nutrients.
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Finishing Touches:
For extra flavor, sprinkle cheese on top before broiling for a minute or two to get a golden-brown finish.
Storage and Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying it out.
Serving Ideas:
Pair with a green salad or crusty bread for a complete meal.
Serve with a dollop of sour cream, Greek yogurt, or a drizzle of pesto for added flavor.
This frittata is simple, adaptable, and perfect for meal prep!
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