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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375°F (190°C), creating an ideal environment for baking the frittata to perfection.
- In a spacious mixing bowl, vigorously whisk eggs with milk, finely chopped parsley, salt, and pepper until the mixture achieves a smooth, uniform consistency.
- 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.
- 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.
- Distribute the sautéed zucchini and tomatoes evenly across the skillet’s surface, creating a colorful vegetable base.
- Carefully pour the whisked egg mixture over the vegetables, ensuring complete and even coverage throughout the skillet.
- Generously sprinkle shredded mozzarella cheese across the top, creating a tempting melted layer.
- Allow the frittata to cook on the stovetop for 2-3 minutes, watching as the edges begin to set and firm up.
- 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.
- Remove from the oven and let the frittata rest for 5 minutes, allowing the ingredients to settle and flavors to meld.
- 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