This zucchini and tomato frittata is a light, flavorful, and protein-rich dish that works well for breakfast, brunch, lunch, or a quick weeknight meal. Made with fresh vegetables, eggs, and cheese, this frittata is simple to prepare and can be customized with additional ingredients based on preference. Serve it warm or at room temperature for a satisfying meal.
Ingredients
Egg Mixture
- 6 large eggs – Provides structure and protein.
- ¼ cup milk (or dairy-free alternative) – Helps create a creamy, fluffy texture.
- ½ cup shredded mozzarella cheese – Adds a mild, creamy flavor and enhances the texture.
- ¼ cup grated Parmesan cheese – Brings a slightly nutty, salty depth to the dish.
- ¼ cup chopped fresh parsley – Adds freshness and color (plus extra for garnish).
- ¼ teaspoon garlic powder – Enhances the overall flavor profile.
- Salt and pepper to taste
Vegetables & Cooking Essentials
- 1 medium zucchini, thinly sliced – Adds a mild, slightly sweet taste and a soft texture.
- 1 cup cherry tomatoes, halved – Provides natural sweetness and a juicy texture.
- 1 tablespoon olive oil – Used for sautéing the vegetables and adding richness.
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9-inch round baking dish or use an oven-safe skillet to prepare the frittata.
Step 2: Sauté the Vegetables
- Heat one tablespoon of olive oil in a medium skillet over medium heat.
- Add sliced zucchini and cherry tomatoes.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are softened but not overly mushy.
Step 3: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs and milk until fully combined.
- Stir in mozzarella cheese, Parmesan cheese, and chopped parsley.
- Season with a pinch of salt and pepper to taste.
Step 4: Assemble and Bake
- Arrange the sautéed zucchini and tomatoes evenly in the prepared baking dish or skillet.
- Pour the egg mixture over the vegetables, ensuring an even spread.
- Transfer to the preheated oven and bake for 20 to 25 minutes, or until the center is just set and the top is lightly golden.
Step 5: Serve and Garnish
- Allow the frittata to cool slightly before slicing.
- Garnish with additional chopped fresh parsley for extra freshness.
- Serve warm, or let it cool to room temperature for a more developed flavor.
Tips for the Best Frittata
Prevent Excess Moisture
- Zucchini has high water content, which can make the frittata watery. Pat the slices dry with a paper towel before cooking to help remove excess moisture.
- Sautéing the vegetables before baking releases additional moisture, preventing a soggy texture.
Use an Oven-Safe Skillet
- If using a cast-iron or oven-proof skillet, you can start cooking on the stovetop and finish in the oven for an evenly cooked frittata.
Bake Until Just Set
- The center should be firm but slightly jiggly when removed from the oven. Overbaking can make the frittata dry and rubbery.
Customize with Additional Ingredients
- Vegetables: Sautéed onions, bell peppers, mushrooms, or spinach can be added for extra nutrients and flavor.
- Protein: Cooked chicken, turkey sausage, or smoked salmon can make the frittata heartier.
- Cheese Variations: Try feta, goat cheese, or sharp cheddar instead of mozzarella for a different flavor profile.
- Herbs & Spices: Fresh basil, thyme, or oregano can enhance the dish with additional depth.
For a Golden Finish
- Sprinkle extra mozzarella or Parmesan on top before baking. For a slightly crispy texture, broil for one to two minutes at the end of baking.
Storage and Reheating
Refrigeration
- Store leftover frittata in an airtight container in the refrigerator for up to three days.
Freezing
- Slice and wrap individual portions in plastic wrap, then place in a sealed freezer bag.
- Freeze for up to two months.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Microwave: Heat gently in 30-second intervals to avoid overcooking.
- Oven: Reheat at 300°F (150°C) for 5 to 10 minutes until warmed through.
Serving Suggestions
Breakfast or Brunch
- Serve alongside a light green salad with a lemon vinaigrette.
- Pair with whole-grain toast or an English muffin for a complete meal.
Lunch or Dinner
- Serve with a side of roasted potatoes or a grain-based salad such as quinoa or couscous.
- A drizzle of pesto or hot sauce adds an extra layer of flavor.
Topping Ideas
- A spoonful of Greek yogurt or sour cream for added creaminess.
- A few slices of avocado for a richer texture.
- Freshly grated Parmesan or crumbled feta for additional saltiness.
Why This Recipe Works
- Simple and Quick: Requires minimal prep and bakes in under 30 minutes.
- Healthy and Nutritious: Packed with protein, vitamins, and fresh vegetables.
- Customizable: Can be adapted with different ingredients based on preference.
- Great for Meal Prep: Easy to make ahead and store for busy mornings or quick meals.
This zucchini and tomato frittata is a versatile dish that can be enjoyed at any time of the day. With its creamy, fluffy texture and savory flavors, it makes for a satisfying yet light meal that is both healthy and easy to prepare.