Zucchini and Tomato Frittata

 

Zucchini and Tomato Frittata is a light, flavorful, and protein-rich Mediterranean-inspired dish that’s perfect for breakfast, brunch, lunch, or even a simple dinner. Made with fresh zucchini, juicy tomatoes, eggs, and cheese, this frittata is packed with wholesome ingredients and vibrant flavors. It comes together easily in one skillet and can be served warm, at room temperature, or cold, making it ideal for meal prep and entertaining. With its fluffy texture and colorful presentation, this recipe is both nutritious and delicious.

Ingredients For the Frittata

• 8 large eggs
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Optional Garnish

• Fresh parsley, chopped
• Fresh basil leaves
• Extra feta cheese

Step-by-Step Instructions

Step 1: Prepare the Oven

• Preheat your oven to 375°F (190°C).
• Use an oven-safe skillet, preferably 10 inches in size.

Step 2: Whisk the Eggs

• Crack the eggs into a large mixing bowl.
• Add salt, black pepper, and oregano.
• Whisk until the mixture is smooth and slightly frothy.

Step 3: Cook the Vegetables

• Heat olive oil in the skillet over medium heat.
• Add the diced onion and cook for 3–4 minutes until softened.
• Stir in the garlic and cook for 30 seconds.
• Add the sliced zucchini and cook for 4–5 minutes until slightly tender.

Step 4: Add the Tomatoes

• Stir in the cherry tomatoes.
• Cook for 2 minutes until they begin to soften but still hold their shape.

Step 5: Add the Egg Mixture

• Reduce the heat to low.
• Pour the whisked eggs evenly over the vegetables.
• Gently tilt the skillet so the eggs spread throughout.

Step 6: Add the Cheese

• Sprinkle the crumbled feta cheese evenly over the top.
• Allow the frittata to cook undisturbed for 2–3 minutes on the stovetop.

Step 7: Bake

• Transfer the skillet to the preheated oven.
• Bake for 12–15 minutes or until the center is set and the top is lightly golden.

Step 8: Rest

• Remove from the oven and let the frittata rest for 5 minutes.
• This makes slicing easier and allows the flavors to settle.

Step 9: Garnish and Serve

• Sprinkle with fresh parsley or basil.
• Slice into wedges and serve warm or at room temperature.

Tips & Notes

• Do not overcook the eggs, as they can become dry.
• Fresh basil adds a wonderful Mediterranean flavor.
• Goat cheese can be substituted for feta.
• Add spinach or mushrooms for extra vegetables.
• This recipe is naturally low-carb and gluten-free.

Q&A

Q: Can I make this frittata ahead of time?
A: Yes. It can be prepared a day in advance and stored in the refrigerator.
Q: How long does it keep?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze a frittata?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2 months.
Q: What can I serve with it?
A: A fresh salad, roasted potatoes, toast, or fruit make excellent side dishes.

Servings

• Serves: 4–6

Nutrition (Approximate Per Serving)

• Calories: 220
• Protein: 14g
• Carbohydrates: 4g
• Fat: 16g
• Saturated Fat: 5g
• Fiber: 1g
• Sugar: 2g
• Sodium: 340mg

Zucchini and Tomato Frittata is a simple yet elegant dish that showcases the fresh flavors of Mediterranean cooking. The tender zucchini, juicy tomatoes, fluffy eggs, and tangy feta cheese come together to create a meal that’s satisfying, nutritious, and incredibly versatile. Whether you’re serving it for a leisurely brunch, a quick weekday breakfast, or a light dinner, this colorful frittata is sure to become a favorite in your recipe collection.