Zucchini and Tomato Frittata
This Zucchini and Tomato Frittata is a healthy and delicious dish perfect for breakfast, brunch, or light dinner. Packed with fresh vegetables, it's simple to prepare and offers a delightful mix of flavors.
Equipment
- 1 10-inch skillet or oven-safe frying pan
- 1 whisk
- 1 mixing bowl
- 1 cutting board
- 1 spatula
- 1 oven
Ingredients
- 6 large eggs
- 1 medium zucchini, diced about 6 inches
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 1 cup shredded cheese such as mozzarella or feta
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- optional fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F if using an oven-safe skillet.
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 2 minutes until softened.
- Add the diced zucchini to the skillet and cook for another 3-4 minutes, until slightly tender.
- Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
- Pour the egg mixture into the skillet over the sautéed vegetables. Gently stir to combine.
- Cook for about 5 minutes on the stovetop, just until the edges start to set.
- If using an oven-safe skillet, transfer it to the preheated oven and bake for about 10 minutes, or until the center is set and the top is slightly golden. If not using an oven, cover the skillet with a lid and cook until the eggs are fully set.
- Remove from heat and let it cool for a few minutes before slicing.
- Garnish with fresh basil or parsley, if desired, and serve warm.
Notes
Feel free to customize the frittata by adding other vegetables or herbs of your choice.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
To reheat, simply microwave or place it in a hot oven until warmed through.