Zucchini and Tomato Frittata

Description

This Zucchini and Tomato Frittata is a simple, colorful, protein-rich dish made with tender zucchini, juicy cherry tomatoes, fresh parsley, eggs, and melted mozzarella. It has a soft, creamy center with lightly golden edges and makes an excellent breakfast, brunch, light lunch, or easy dinner.

Servings & Time

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes

Ingredients

• 6 large eggs
• ¼ cup milk or dairy-free milk
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped, plus extra for garnish
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder, optional
• ¼ teaspoon Italian seasoning, optional

Instructions

1. Prepare the egg mixture

Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder or Italian seasoning if using. Stir in the chopped parsley and set aside.

2. Cook the vegetables

Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

Add the sliced zucchini and cook for about 4–5 minutes, turning occasionally, until slightly softened.

Add the halved cherry tomatoes and cook for another 2–3 minutes. Avoid overcooking—the vegetables should retain some texture.

3. Add the eggs

Spread the vegetables evenly across the skillet. Pour the egg mixture over them and gently shake the pan so the eggs settle around the vegetables.

Cook on the stovetop for 2–3 minutes, without stirring, until the edges begin to set.

4. Add the cheese

Sprinkle the shredded mozzarella evenly over the top.

5. Bake

Transfer the skillet to the preheated oven and bake for approximately 10–15 minutes, until the eggs are completely set and the top is lightly golden.

For a more golden cheese topping, switch to the broiler for 1–2 minutes at the end, watching carefully.

6. Rest and serve

Remove from the oven and let the frittata rest for 5 minutes. Garnish with additional fresh parsley, slice into wedges, and serve warm.

Recipe Notes

• Zucchini: Thin slices cook quickly and distribute nicely throughout the frittata.
• Tomatoes: Cherry or grape tomatoes work particularly well because they’re naturally sweet and flavorful.
• Milk: Milk gives the eggs a softer texture. Unsweetened dairy-free milk can also be used.
• Cheese: Mozzarella gives a mild, stretchy finish. You can substitute cheddar, feta, Parmesan, or a combination.
• Skillet: Use a well-seasoned cast-iron or other oven-safe skillet.
• Moisture: Zucchini and tomatoes contain plenty of water. Avoid overcrowding the pan and don’t overcook the vegetables before adding the eggs.

 Tips for the Best Frittata

1. Don’t overbeat the eggs. Whisk just until combined for a tender texture.
2. Cook the vegetables first. This helps remove excess moisture and prevents a watery frittata.
3. Don’t overbake. Remove it as soon as the center is set. Overcooking can make the eggs rubbery.
4. Let it rest. Five minutes allows the eggs to finish setting and makes slicing easier.
5. Check seasoning before baking. The mozzarella adds some salt, so taste accordingly.
6. For extra flavor, add minced garlic, basil, oregano, red pepper flakes, or a little Parmesan.
7. For a heartier meal, add cooked mushrooms, spinach, bell peppers, onions, or leftover roasted potatoes.

 Approximate Nutritional Information

Per serving, assuming 4 servings:

Nutrition is an estimate and will vary depending on the milk, mozzarella, oil, and exact ingredient quantities used.

 Benefits

• Eggs provide protein and several essential vitamins and minerals.
• Zucchini contributes fiber, potassium, vitamin C, and other micronutrients.
• Tomatoes provide lycopene, a naturally occurring antioxidant.
• Parsley adds freshness and micronutrients while boosting flavor without needing much additional salt.
• Mozzarella provides protein and calcium.
• The combination makes a satisfying, vegetable-forward meal that can be served for breakfast, lunch, or dinner.

 Frequently Asked Questions

Can I make this frittata without cheese?
Yes. Simply omit the mozzarella. You can add extra herbs, nutritional yeast, or vegetables for additional flavor.

Can I use regular milk?
Absolutely. Whole, 2%, or skim milk will work. Unsweetened dairy-free milk is also suitable.

Can I make it ahead?
Yes. Cool the frittata, cover it, and refrigerate for up to 3–4 days. Reheat individual portions gently in the microwave or oven.

Can I freeze it?
Yes. Cut it into portions, wrap well, and freeze. Thaw overnight in the refrigerator and reheat until hot.

Why is my frittata watery?
The most common cause is excess moisture from zucchini and tomatoes. Sauté the vegetables first and avoid adding too many vegetables at once.

Can I make this in a baking dish instead of a skillet?
Yes. Lightly grease an 8- or 9-inch baking dish, add the sautéed vegetables, pour in the egg mixture, top with mozzarella, and bake at 375°F (190°C) until the center is set, usually around 20–25 minutes.

What can I serve with it?
A simple green salad, roasted potatoes, fresh fruit, avocado, or whole-grain toast makes a great accompaniment.

Is it suitable for meal prep?
Yes. It holds up very well in the refrigerator and can be portioned into individual servings for quick breakfasts or lunches.