Zucchini and Tomato Frittata Recipe
This Zucchini and Tomato Frittata is a healthy, vibrant dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and topped with mozzarella cheese, it’s simple, flavorful, and easily customizable!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Light Dinner
- Method: Baking, Sautéing
- Cuisine: Mediterranean, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 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 pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined. Set aside.
- Sauté the vegetables: Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat. Add the zucchini slices and cook for 2–3 minutes, stirring occasionally, until slightly softened. Add the cherry tomatoes and cook for another 2 minutes, just until they begin to release their juices. Season lightly with salt and pepper.
- Assemble the frittata: Spread the zucchini and tomatoes evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it covers them evenly. Sprinkle the shredded mozzarella cheese on top.
- Cook and bake: Cook the frittata on the stovetop over medium heat for about 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 lightly golden.
- Serve: Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with extra parsley, slice into wedges, and serve warm
Notes
- For a dairy-free version, use a dairy-free milk and omit the mozzarella or substitute with a non-dairy cheese.
- Add other vegetables like bell peppers or spinach for variety.
- This frittata can be served warm or at room temperature.
Nutrition
- Serving Size: 1/4 of the frittata
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 235mg