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