🥒🍅 Zucchini and Tomato Frittata Recipe
✅ Servings: 4
🕒 Prep Time: 10 mins
⏱️ Cook Time: 20-25 mins
🌱 Vegetarian | Gluten-Free
🧂 Ingredients:
6 large eggs
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (e.g. mozzarella, cheddar, or feta)
2 tbsp olive oil
Salt and pepper, to taste
Fresh herbs (optional) – basil, parsley, or thyme
Red pepper flakes (optional)
🍳 Instructions:
1. Preheat Oven
Preheat your oven to 375°F (190°C) if finishing the frittata in the oven.
2. Prepare Vegetables
Slice zucchini thinly, halve the tomatoes, and chop onion and garlic.
3. Sauté Veggies
Heat 2 tbsp olive oil in an oven-safe skillet (8–10 inches) over medium heat.
Add chopped onion and garlic. Sauté for 2–3 minutes until soft.
Add zucchini slices and cook for 5–6 minutes, stirring occasionally, until tender.
Add cherry tomatoes and cook another 2 minutes. Season with salt and pepper.
4. Whisk Eggs
In a bowl, whisk together:
6 eggs
1/4 cup milk
Salt, pepper, and optional red pepper flakes
Half of the shredded cheese
Optional: chopped herbs for extra flavor
5. Combine and Cook
Reduce heat to low.
Pour egg mixture over the sautéed vegetables in the skillet.
Let cook undisturbed for 2–3 minutes until edges begin to set.
Sprinkle the rest of the cheese on top.
6. Finish in Oven
Transfer skillet to preheated oven and bake for 10–12 minutes, or until eggs are fully set and top is slightly golden.
(If not using oven: cover skillet with lid and cook on low for 8–10 mins, until set.)
7. Cool and Serve
Let frittata cool for 5 minutes.
Slice into wedges and serve warm or at room temp.
Garnish with fresh herbs or a dollop of yogurt/sour cream if desired.
📝 Tips:
Add chopped spinach, bell pepper, or mushrooms for more veggies.
Make it dairy-free by skipping cheese or using dairy-free alternatives.
Leftovers keep well in the fridge for 2–3 days.
