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Zucchini and Tomato Frittata

Zucchini and Tomato Frittata
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The Zucchini and Tomato Frittata is a fresh, flavorful, and easy-to-make breakfast or brunch dish that combines tender zucchini, juicy tomatoes, fluffy eggs, and aromatic herbs. Quick to prepare and packed with nutritious vegetables and protein, this vibrant frittata is light yet satisfying and perfect for family meals or entertaining guests.

Ingredients

Scale

Vegetables

  • 2 medium fresh zucchinis, thinly sliced
  • 2 ripe tomatoes, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced

Egg Mixture

  • 6 large eggs
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp fresh herbs (basil or parsley), chopped

Other Ingredients

  • 2 tbsp olive oil
  • Optional cheese: 1/3 cup crumbled feta or grated parmesan

Instructions

  1. Prepare the veggies: Wash and thinly slice the zucchini and tomatoes. Dice the onion finely and mince the garlic to ensure every bit infuses into the dish.
  2. Sauté the aromatics: Heat olive oil in an oven-safe skillet over medium heat, then add the onions and garlic. Cook until fragrant and translucent, about 2-3 minutes, to build a flavorful base.
  3. Cook the zucchini and tomatoes: Add the sliced zucchini to the pan and sauté until it starts to soften, about 5 minutes. Then, gently fold in the tomatoes and cook until warm but still holding their shape, about 2 minutes more.
  4. Whisk eggs and seasoning: While the veggies cook, beat together the eggs, salt, pepper, and chopped herbs until well combined and slightly frothy for extra fluffiness.
  5. Combine and cook: Pour the egg mixture evenly over the sautéed vegetables in the skillet. If using cheese, sprinkle it on top now. Cook without stirring on low heat until the edges begin to set but the center is still somewhat runny, about 5-7 minutes.
  6. Finish under the broiler: Place the skillet under a preheated broiler for 2-3 minutes until the top is golden and fully set. Keep a close eye to prevent burning.
  7. Serve warm: Remove from the oven carefully, let it sit for a couple of minutes, then slice and serve.

Notes

  • Dry your zucchini: Pat sliced zucchini dry before cooking to avoid excess moisture that can make the frittata soggy.
  • Use an ovenproof skillet: Cast iron works best for even heat distribution and easy broiling.
  • Don’t overbeat eggs: Whisk gently to trap just enough air for fluffiness but keep a creamy texture.
  • Low and slow: Cook on low heat initially to allow even setting without browning the bottom too fast.
  • Rest before slicing: Let the frittata cool slightly to finish setting and make slicing cleaner.

Nutrition

Keywords: Zucchini frittata, tomato frittata, breakfast, brunch, easy recipe, vegetarian, gluten free, healthy eggs dish

Find it online: https://mealsbylina.com/zucchini-and-tomato-frittata/