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Zucchini and Tomato Frittata recipe

Zucchini and Tomato Frittata Recipe: A Delicious and Healthy Breakfast Option

Introduction

A zucchini and tomato frittata is a nutritious, protein-packed dish that is perfect for breakfast, brunch, or even a light dinner. This easy-to-make Italian-inspired recipe is filled with fresh vegetables, creamy cheese, and perfectly cooked eggs, creating a delightful and satisfying meal. Whether you’re looking for a low-carb breakfast or a dish to use up your garden’s summer produce, this frittata is the answer.

Why You’ll Love This Recipe

  • Healthy and Nutritious – Packed with vitamins, minerals, and protein, this frittata is a great way to start your day.
  • Quick and Easy – Ready in 30 minutes or less, making it a perfect meal for busy mornings.
  • Versatile – You can customize it with different vegetables, cheeses, and proteins to suit your taste.
  • Low-Carb and Keto-Friendly – This dish is naturally low in carbohydrates and fits well into a keto diet.

Ingredients You Will Need

To make this flavorful zucchini and tomato frittata, gather the following ingredients:

Main Ingredients:

  • 6 large eggs
  • ½ cup whole milk (or heavy cream for extra creaminess)
  • 1 medium zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, for a bit of heat)
  • Fresh basil or parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease an oven-safe skillet or cast-iron pan with a little oil or butter to prevent sticking.

Step 2: Sauté the Vegetables

  1. Heat olive oil in the skillet over medium heat.
  2. Add onions and sauté until soft and translucent, about 3-4 minutes.
  3. Stir in garlic, cooking for another 30 seconds until fragrant.
  4. Add zucchini slices and cook for 5 minutes, stirring occasionally, until slightly tender.
  5. Toss in the cherry tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Cook for another 2 minutes, allowing the flavors to meld.

Step 3: Whisk the Eggs

  1. In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, and half of the mozzarella.
  2. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.

Step 4: Cook and Bake

  1. Reduce the heat to low and let the frittata cook undisturbed for about 3-4 minutes, until the edges begin to set.
  2. Sprinkle the remaining mozzarella cheese on top.
  3. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.

Step 5: Serve and Enjoy

  1. Remove from the oven and let the frittata cool for a few minutes.
  2. Garnish with fresh basil or parsley for a burst of color and flavor.
  3. Slice and serve warm with a side of crusty bread, a fresh green salad, or avocado slices.

Tips for the Best Zucchini and Tomato Frittata

  • Use Fresh Ingredients – Fresh zucchini, tomatoes, and herbs enhance the flavor.
  • Pre-Cook the Vegetables – This prevents excess moisture from making the frittata watery.
  • Don’t Overbake – Overcooking can make the eggs rubbery. Bake just until the center is set.
  • Experiment with Cheeses – Try feta, cheddar, or goat cheese for different flavors.
  • Add Protein – For extra protein, mix in cooked bacon, sausage, or diced ham.

FAQs

Can I Make This Recipe Ahead of Time?

Yes! This frittata stores well in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Can I Freeze a Frittata?

Absolutely! Allow it to cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

What Other Vegetables Can I Use?

You can customize this frittata with bell peppers, spinach, mushrooms, or asparagus for added variety.

Can I Make This Dairy-Free?

Yes! Use almond milk or coconut milk instead of dairy and skip the cheese or use a dairy-free alternative.

Final Thoughts

This zucchini and tomato frittata is a wholesome and flavorful dish that’s easy to make and perfect for any meal. With fresh vegetables, creamy cheese, and fluffy eggs, it’s both nutritious and satisfying. Whether you enjoy it hot from the oven or as a make-ahead meal, this frittata is sure to become a favorite!

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?