Zucchini and Tomato Frittata

The Zucchini and Tomato Frittata is a delightful dish that is as nutritious as it is tasty. This egg-based meal combines fresh vegetables with creamy cheese, making it perfect for breakfast, lunch, or dinner. With its bright colors and flavorful ingredients, it’s sure to become a family favorite.

Why Make This Recipe

This frittata is not only simple to prepare, but it also packs a punch of flavor and nutrients. Zucchini and tomatoes are both in season in summer, making this dish a great way to enjoy fresh produce. It’s also versatile; you can customize it with other vegetables or herbs you have on hand. Plus, it’s a great way to use up leftover veggies!

How to Make Zucchini and Tomato Frittata

Ingredients

• 6 large eggs
• 1/2 cup milk (or cream for a richer texture)
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta or shredded mozzarella
• 1/4 cup chopped fresh basil or parsley
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Add garlic and zucchini; cook for 3–4 minutes until slightly softened.
4. Add cherry tomatoes and cook for another 2 minutes.
5. In a bowl, whisk together eggs, milk, salt, and pepper.
6. Stir in the cheese and herbs.
7. Pour the egg mixture over the sautéed vegetables in the skillet.
8. Let cook undisturbed for 2–3 minutes until the edges begin to set.
9. Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set and the top is golden.
10. Let cool slightly before slicing. Serve warm or at room temperature.

How to Serve Zucchini and Tomato Frittata

Serve the frittata warm or at room temperature. It pairs well with a simple green salad or some crusty bread. You can also enjoy it for breakfast, brunch, or light dinner. Leftovers can be great for lunch the next day too!

How to Store Zucchini and Tomato Frittata

Store any leftover frittata in an airtight container in the refrigerator. It will keep for 3–4 days. For longer storage, you can freeze individual slices. Wrap each piece tightly in plastic wrap before placing them in a freezer-safe container.

Tips to Make Zucchini and Tomato Frittata

• Ensure the vegetables are not overcrowded in the skillet to allow even cooking.
• Experiment with other veggies like bell peppers or spinach for added variety.
• For a spicy kick, add some crushed red pepper flakes to the egg mixture.

Variation

You can switch out the cheese for something different like goat cheese or cheddar. You can also add cooked bacon or sausage for a heartier meal.

FAQs

1. Can I make the frittata ahead of time?
Yes, you can make it a day ahead. Just reheat it in the oven or microwave.

2. Is this recipe gluten-free?
Yes, this frittata is naturally gluten-free since it does not contain any flour or grains.

3. Can I use other vegetables in the frittata?
Absolutely! Feel free to use any vegetables you like or have on hand, such as spinach, bell peppers, or mushrooms.