Quick Zucchini and Tomato Frittata Recipe: A Sunny Breakfast Joy

Weeknight dinners demand quick, delicious solutions like this zucchini and tomato frittata that comes together in a flash.

Fresh garden vegetables blend seamlessly with creamy eggs and herbs.

Tender zucchini slices and juicy tomatoes create a vibrant palette of colors and flavors.

The frittata offers a perfect balance of nutrition and taste that satisfies hungry appetites.

Home cooks appreciate how simple ingredients can become a restaurant-worthy meal in minutes.

This Mediterranean-inspired dish works equally well for breakfast, lunch, or dinner.

Serve it hot from the skillet and watch everyone dig in with enthusiasm.

Why Zucchini and Tomato Frittata Brightens Your Brunch

• Pack a powerful punch of nutrition with zucchini and tomatoes, making it a delicious way to enjoy more vegetables in one satisfying meal.
• Combine stovetop and oven cooking for a speedy dinner that looks and tastes like you spent hours preparing, perfect for busy households.
• Serve this frittata for breakfast, lunch, or dinner, and easily customize with different herbs, cheeses, or additional vegetables to match your taste preferences.
• Minimize cleanup with a single skillet that goes from stovetop to oven, reducing dishes and saving precious time after cooking.

All the Ingredients for a Colorful Frittata

• Zucchini: A tender summer squash that adds a mild, fresh flavor and nutritious base to the frittata.
• Cherry Tomatoes: Small, sweet tomatoes that burst with juicy flavor when cooked.
• Eggs: The primary protein and binding ingredient that creates the frittata's signature fluffy texture.
• Mozzarella Cheese: A creamy, mild cheese that melts beautifully and adds richness to the dish.

• Parsley, Salt, Pepper: Classic seasonings that enhance the overall flavor profile of the frittata.

• Milk, Olive Oil: Ingredients that help create a smooth, creamy texture and prevent sticking during cooking.

Tools to Bake a Zucchini and Tomato Frittata

• Oven-safe Skillet (Cast Iron Preferred): Large, sturdy pan that can transition from stovetop to oven seamlessly.
• Large Mixing Bowl: Spacious container for whisking eggs and ingredients together.
• Whisk: Essential tool for blending eggs, milk, and seasonings smoothly.
• Sharp Knife: For slicing zucchini and chopping parsley with precision.
• Cutting Board: Clean surface for preparing vegetables.
• Wooden Spoon or Spatula: Helps stir and spread vegetables evenly in skillet.
• Cheese Grater: For shredding fresh mozzarella cheese.

Easy Steps to Make the Perfect Frittata

Step 1: Fire Up the Oven

Crank your oven to a toasty 375F (190C).

This warm environment will help your frittata turn golden and puffy.

Step 2: Whip the Egg Base

• Eggs
• Milk
• Fresh parsley
• Salt
• Black pepper

Whirl everything together until the mixture looks smooth and inviting.

Step 3: Sizzle the Veggies

Grab an oven-safe skillet and drizzle olive oil.

Warm it over medium heat.

Toss in zucchini slices and dance them around for 2-3 minutes until they soften slightly.

Add cherry tomatoes and let them bubble for another 2 minutes, releasing their juicy goodness.

Sprinkle a pinch of salt and pepper for extra flavor.

Step 4: Layer and Pour

Spread the sautéed zucchini and tomatoes evenly across the skillet.

Gently cascade the egg mixture over the veggies, ensuring complete coverage.

Shower the top with shredded mozzarella cheese.

Step 5: Stovetop and Oven Magic

Let the frittata sizzle on the stovetop for 2-3 minutes until the edges start setting.

Slide the skillet into the preheated oven and bake for 12-15 minutes.

You’re looking for a golden top and fully set eggs.

Step 6: Serve and Enjoy

Pull the skillet out and let it rest for 5 minutes.

Scatter some extra parsley on top, slice into wedges, and serve while it’s warm and irresistible.

Chef’s Tips for a Light and Fluffy Frittata

• Select firm zucchini and ripe cherry tomatoes for maximum flavor and texture in your frittata.
• Pat zucchini and tomatoes dry before cooking to prevent excess liquid from making the eggs watery.
• A cast iron skillet ensures even heating and creates a beautiful crispy bottom for your frittata.
• Watch the frittata closely in the oven, removing it when eggs are just set to maintain a creamy, tender texture.
• Experiment with fresh herbs like basil or thyme to add depth and brightness to the dish.

Fresh Ideas for Zucchini and Tomato Frittata

• Dairy-Free Delight: Replace milk with unsweetened almond milk and swap mozzarella for nutritional yeast or dairy-free cheese alternative.
• Mediterranean Blend: Add crumbled feta cheese, sliced kalamata olives, and chopped fresh basil for a Greek-inspired flavor profile.
• Low-Carb Option: Substitute zucchini with bell peppers and spinach, using fewer eggs and adding extra protein like diced chicken or ham.
• Vegetarian Protein Boost: Include cubed tofu or cooked quinoa to increase protein content while maintaining a vegetarian-friendly preparation.

Creative Serving Suggestions for Your Frittata

• Fresh Herb Garnish: Sprinkle additional chopped parsley or basil on top for a vibrant, aromatic touch that elevates the dish's visual appeal and adds a burst of fresh flavor.
• Breakfast Companion: Pair with crispy toast, toasted sourdough, or light English muffins to create a complete morning meal that satisfies hunger and provides delightful texture contrast.
• Mediterranean Side Salad: Serve alongside a simple mixed green salad with cucumber, olives, and light vinaigrette to complement the frittata's rich and savory profile while adding nutritional balance.
• Brunch Presentation: Serve directly from the skillet for a rustic, inviting look that makes the meal feel casual and homemade, perfect for weekend gatherings or relaxed family breakfasts.

Keeping Your Frittata Fresh

• Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or lid to prevent moisture loss and absorbing other food odors.
• Warm frittata slices at 350F for 10-12 minutes until heated through. Wrap loosely in aluminum foil to prevent drying out and maintain moisture. Protect cheese from burning by covering with foil.
• Reheat individual slices on medium power for 30-45 seconds. Place paper towel underneath to absorb excess moisture and prevent sogginess. Check temperature midway to ensure even heating.

FAQs

• Can I use different vegetables in this frittata?

Yes, you can easily substitute zucchini and cherry tomatoes with other vegetables like spinach, bell peppers, mushrooms, or asparagus. Just make sure to adjust cooking times based on the vegetable’s texture and moisture content.

• Is a cast iron skillet necessary for this recipe?

While a cast iron skillet is recommended for even heat distribution and easy oven transfer, you can use any oven-safe skillet. Just ensure the handle is heat-resistant and can withstand oven temperatures.

• How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set and no longer liquid, and the top appears lightly golden. The edges will look firm, and a gentle shake of the pan shows the center is not runny.

Zucchini and Tomato Frittata Recipe

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• Total Time: 30 minutes
• Yield: 4 1x

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Description

Mediterranean zucchini and tomato frittata blends fresh garden produce with creamy eggs and herbs. Summer’s bounty comes alive in this simple, elegant Italian-inspired dish that welcomes diners to savor each flavorful bite.

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Ingredients

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Main Ingredients:

• 6 large eggs
• 1/4 cup (60 milliliters) milk
• 1 medium zucchini, thinly sliced
• 1 cup (150 grams) cherry tomatoes, halved
• 1/2 cup (50 grams) shredded mozzarella cheese

Herbs and Seasonings:

• 1/4 cup (15 grams) chopped fresh parsley
• Salt, to taste
• Pepper, to taste

Cooking Ingredients:

• 1 tablespoon (15 milliliters) olive oil

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Instructions

1. Preheat the oven to 375°F (190°C), creating an ideal environment for the frittata’s final cooking stage.
2. Whisk eggs, milk, parsley, salt, and pepper in a large mixing bowl until thoroughly blended, establishing a smooth and uniform base for the dish.
3. Select an oven-safe skillet and warm olive oil over medium heat, preparing the cooking surface for the vegetables.
4. Add zucchini slices to the skillet, sautéing for 2-3 minutes until they become slightly tender and develop a light golden hue.
5. Introduce cherry tomatoes to the skillet, cooking for an additional 2 minutes to release their natural juices and enhance their flavor profile.
6. Distribute the sautéed zucchini and tomatoes evenly across the skillet, creating a colorful vegetable foundation.
7. Gently pour the prepared egg mixture over the vegetables, ensuring complete and uniform coverage throughout the skillet.
8. Sprinkle shredded mozzarella cheese across the top, adding a layer of creamy richness to the frittata.
9. Allow the frittata to cook on the stovetop for 2-3 minutes, observing the edges as they begin to set and stabilize.
10. Transfer the skillet to the preheated oven, baking for 12-15 minutes until the eggs are fully set and the surface achieves a light golden appearance.
11. Remove the skillet from the oven and let the frittata rest for 5 minutes, allowing the ingredients to settle and flavors to meld.
12. Garnish with fresh parsley, slice into wedges, and serve warm, offering a delightful Mediterranean-inspired meal.

Notes

• Customize Veggie Choices: Swap zucchini and cherry tomatoes with seasonal vegetables like bell peppers, spinach, or asparagus for variety and added nutrition.
• Cheese Flexibility: Replace mozzarella with feta, goat cheese, or nutritional yeast for different flavor profiles and dietary needs.
• Perfect Skillet Selection: Use a well-seasoned cast iron skillet for even heat distribution and a beautiful golden crust that prevents sticking.
• Make-Ahead Magic: Prepare the frittata in advance and reheat gently in the oven to maintain its fluffy texture and prevent overcooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 3g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 370mg