Zucchini and Tomato Frittata
This delicious Zucchini and Tomato Frittata is a light and healthy dish perfect for breakfast, brunch, or a quick dinner. Packed with fresh vegetables and protein-rich eggs, it's easy to prepare and can be enjoyed warm or at room temperature.
Equipment
- 1 oven-safe skillet 10-12 inches
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 spatula
Ingredients
- 6 large eggs
- 1 medium zucchini about 8 ounces, diced
- 2 medium tomatoes diced
- ½ cup onion diced
- ½ cup shredded cheese such as mozzarella or cheddar
- ¼ cup milk
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add the diced zucchini and cook for another 5 minutes, stirring occasionally, until the zucchini is tender.
- Add the diced tomatoes to the skillet and stir to combine.
- Pour the egg mixture over the vegetables. Sprinkle the shredded cheese on top.
- Cook on the stovetop for about 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
- Garnish with fresh basil or parsley if desired.
Notes
You can customize this frittata by adding other vegetables or herbs according to your taste. Leftovers can be stored in the refrigerator for up to three days and can be reheated in the microwave or served cold.