Savory Farm-Fresh Zucchini and Tomato Frittata Recipe

Crafting a delightful zucchini and tomato frittata brings unexpected joy to your morning routine.

Fresh garden vegetables create a colorful canvas for this simple dish.

Mediterranean influences shine through with each carefully chopped ingredient.

Weekday breakfasts suddenly feel like a special culinary adventure.

Light and fluffy eggs embrace crisp zucchini and juicy tomatoes in perfect harmony.

Summer’s bounty transforms into a quick, nutritious meal that sparks conversation.

Savor each bite and let this frittata become your new breakfast favorite.

Why Zucchini and Tomato Frittata Is a Light and Tasty Meal

• Boost Nutrition: Packed with fresh zucchini, tomatoes, and protein-rich eggs, this frittata delivers a powerhouse of vitamins and minerals for a balanced meal.
• Simplify Cooking: Combines stovetop and oven techniques in one pan, reducing cleanup and making the cooking process straightforward for home chefs of all skill levels.
• Versatile Dish: Perfect for breakfast, brunch, lunch, or a light dinner, this frittata adapts easily to different meal times and can be served hot or at room temperature.
• Quick Customization: Easily swap vegetables or cheese to match personal preferences or use up ingredients in your refrigerator, making it a flexible recipe for spontaneous cooking.

Ingredients for Fresh Zucchini and Tomato Frittata

• Zucchini: A mild summer squash that adds tender texture and freshness to the frittata.
• Eggs: The primary protein source that creates the fluffy and rich base of the frittata.
• Cherry Tomatoes: Small, sweet tomatoes that provide bright bursts of flavor and color.
• Mozzarella Cheese: A creamy cheese that melts beautifully and adds richness to the dish.

• Milk: Helps create a softer and more tender egg texture in the frittata.

• Parsley, Salt, Pepper: Classic seasonings that enhance the overall flavor profile of the dish.

• Olive Oil: A heart-healthy oil that helps sauté the vegetables and prevent sticking.

How to Make Zucchini and Tomato Frittata Easily

Step 1: Warm Up The Oven

Fire up your oven to a toasty 375F (190C) so it’s ready for baking your delicious frittata.

Step 2: Create Egg Magic

• Eggs
• Milk
• Chopped parsley
• Salt
• Black pepper

Blend everything until smooth and well combined.

Step 3: Sizzle The Vegetables

Heat olive oil in a cast-iron skillet over medium flame. Toss in zucchini slices and cook for a few minutes until they soften slightly.

Add cherry tomatoes and let them dance in the pan until they start releasing their juicy goodness. Sprinkle a touch of salt and pepper for extra flavor.

Step 4: Build Your Frittata

Spread the sautéed zucchini and tomatoes evenly across the skillet. Pour your whisked egg mixture over the vegetables, making sure every inch gets covered.

Sprinkle a generous layer of shredded mozzarella cheese on top.

Step 5: Cook And Transform

Let the frittata sizzle on the stovetop for 2-3 minutes until the edges start setting.

Slide the skillet into the preheated oven and bake for 12-15 minutes. You’ll know it’s ready when the eggs are fully set and the top turns a beautiful golden color.

Step 6: Serve And Enjoy

Carefully remove the skillet from the oven and let the frittata rest for 5 minutes. Scatter some fresh parsley on top, slice into wedges, and serve while it’s warm and inviting.

Tips for Perfectly Cooked Zucchini Tomato Frittata

• Choose a well-seasoned cast iron skillet for the best heat distribution and crispy edges.
• Slice zucchini uniformly to ensure even cooking and consistent texture throughout the frittata.
• Pat tomatoes dry before adding to prevent excess moisture from making the dish watery.
• Use fresh herbs like parsley or basil for a vibrant, aromatic flavor boost.
• Allow the frittata to rest for a few minutes after baking to help it set and make slicing easier.

Variations to Try with Zucchini and Tomato Frittata

• Mediterranean Frittata: Replace zucchini with roasted red peppers and add crumbled feta cheese for a Greek-inspired version.
• Spinach and Goat Cheese Frittata: Swap zucchini for fresh spinach leaves and top with tangy goat cheese instead of mozzarella.
• Low-Carb Keto Frittata: Eliminate tomatoes, add bacon bits, and use heavy cream instead of milk for a high-fat, low-carb option.
• Vegan Vegetable Frittata: Use silken tofu blended with nutritional yeast as an egg replacement, and substitute mozzarella with cashew cheese.

What Pairs Well with Zucchini and Tomato Frittata

• Select crisp white wines like Sauvignon Blanc or Pinot Grigio that complement the light, fresh vegetable flavors and cut through the richness of eggs and cheese.
• Create a zesty lemon-mint sparkling water that mirrors the parsley in the frittata, offering a clean, palate-cleansing effect that enhances the dish's delicate vegetable notes.
• Craft a light arugula salad with lemon vinaigrette and shaved parmesan, which echoes the frittata's cheesy profile while adding a peppery contrast and bright, citrusy undertones.

How to Store Zucchini Tomato Frittata Properly

Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days, covering tightly with plastic wrap or lid to prevent moisture loss.

Wrap individual slices in plastic wrap, then place in a freezer-safe bag, removing excess air. Freeze for up to 2 months, maintaining best quality and texture.

Warm refrigerated frittata at 350F for 10-15 minutes, covering with foil to prevent drying out and preserve moisture. Removes foil last 2-3 minutes for slight crispness.

Heat individual slices on medium power for 30-45 seconds, checking temperature and avoiding overheating to prevent rubbery texture.

FAQs

• Is a frittata healthy?

Yes, this zucchini and tomato frittata is nutritious. It’s packed with protein from eggs, vitamins from vegetables, and contains low-fat ingredients like zucchini and cherry tomatoes.

• Can I use different cheese?

Absolutely! While mozzarella works great, you can substitute with feta, goat cheese, or cheddar based on your preference and what’s available in your kitchen.

• How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set and the top looks lightly golden. The edges will appear firm, and the center should not be liquid. A quick test is to gently shake the skillet – the eggs should not wiggle.

Zucchini And Tomato Frittata Recipe

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4.6 from 26 reviews

• Total Time: 27 minutes
• Yield: 4 1x

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Description

Delightful Zucchini and Tomato Frittata blends Mediterranean flavors with rustic charm, creating a simple yet elegant dish. Fresh seasonal vegetables dance through fluffy eggs, delivering a light meal perfect for breakfast or brunch enthusiasts wanting something colorful and satisfying.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 large eggs
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Dairy and Liquid Ingredients:

• 1/4 cup milk (or dairy-free alternative)
• 1 tablespoon olive oil

Herbs and Seasonings:

• 1/4 cup chopped fresh parsley (plus extra for garnish)
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C), creating an ideal environment for baking the frittata to perfection.
2. In a spacious mixing bowl, vigorously whisk eggs with milk, finely chopped parsley, salt, and pepper until the mixture achieves a smooth, uniform consistency.
3. Select an oven-safe skillet and warm olive oil over medium heat. Gently introduce zucchini slices, sautéing for 2-3 minutes until they soften and develop a slight golden edge.
4. Add cherry tomatoes to the skillet, cooking briefly to release their natural juices and enhance their flavor profile. Season lightly with salt and pepper to elevate the vegetables’ taste.
5. Distribute the sautéed zucchini and tomatoes evenly across the skillet’s surface, creating a colorful vegetable base.
6. Carefully pour the whisked egg mixture over the vegetables, ensuring complete and even coverage throughout the skillet.
7. Generously sprinkle shredded mozzarella cheese across the top, creating a tempting melted layer.
8. Allow the frittata to cook on the stovetop for 2-3 minutes, watching as the edges begin to set and firm up.
9. Transfer the skillet to the preheated oven, baking for 12-15 minutes until the eggs are fully set and the top turns a delicate golden brown.
10. Remove from the oven and let the frittata rest for 5 minutes, allowing the ingredients to settle and flavors to meld.
11. Garnish with additional fresh parsley, slice into wedges, and serve warm, presenting a vibrant and appetizing dish.

Notes

• Choose a cast-iron skillet for even heat distribution and a perfectly crispy bottom.
• Slice zucchini thinly and uniformly to ensure consistent cooking and prevent soggy texture.
• Pat tomatoes dry before adding to prevent excess liquid from making the frittata watery.
• For a lighter version, substitute whole milk with almond or skim milk and use reduced-fat mozzarella.
• Vegetarian-friendly recipe can be enhanced with additional protein like crumbled feta or plant-based cheese alternatives.
• Fresh herbs like basil or thyme can replace parsley for a different flavor profile.
• Allow frittata to rest briefly after baking to help it set and make slicing easier.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 232 kcal
• Sugar: 4 g
• Sodium: 260 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 15 g
• Cholesterol: 186 mg