This light and fluffy frittata combines fresh summer vegetables with Italian-inspired flavors, creating a versatile dish perfect for breakfast, brunch, or light dinner. Packed with protein and vegetables, this dish offers a nutritious and satisfying meal that’s ready in under 30 minutes.
Ingredients
Main Components:
- 6 large eggs (about 10.5 oz/300g)
- 1/4 cup (60ml) milk or plant-based alternative
- 1 medium zucchini (about 7 oz/200g), thinly sliced
- 5.3 oz (150g) cherry tomatoes, halved
- 1/2 cup loosely packed (15g) fresh parsley, chopped
- 2.1 oz (60g) shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- 1 tablespoon (15ml) olive oil for cooking
Instructions
Preparation:
- Position rack in middle of oven and preheat to 350°F (175°C).
- Wash and slice zucchini into thin rounds (about 1/8 inch thick).
- Halve cherry tomatoes.
- Chop fresh parsley.
- Shred mozzarella if not pre-shredded.
Cooking Method:
- In a large bowl, whisk together:
- Eggs
- Milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Until well combined and slightly frothy.
- Heat a 10-inch (25cm) oven-safe skillet over medium heat:
- Add olive oil
- Once hot, add sliced zucchini
- Cook 3-4 minutes until lightly golden
- Add halved tomatoes
- Cook additional 2 minutes
- Assembly and Baking:
- Pour egg mixture evenly over vegetables
- Sprinkle with chopped parsley
- Top with shredded mozzarella
- Cook 5-7 minutes on stovetop until edges begin to set
- Transfer to preheated oven
- Bake 10-15 minutes until center is set
- Finishing:
- Let rest 5 minutes before slicing
- Garnish with extra parsley
- Serve warm
Nutritional Information (per serving)
- Servings: 6
- Calories: 165
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 195mg
- Sodium: 220mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Protein: 13g
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Pro Tips and Tricks
- Pan Selection:
- Use a well-seasoned cast-iron or non-stick oven-safe skillet
- Ensure pan is properly preheated before adding vegetables
- Don’t use a pan larger than 10 inches or frittata will be too thin
- Egg Mixture:
- Beat eggs until fully combined and slightly frothy for fluffier texture
- Room temperature eggs and milk blend better
- Don’t overbeat or frittata may become tough
- Vegetable Preparation:
- Slice zucchini uniformly for even cooking
- Remove excess moisture from tomatoes to prevent watery frittata
- Don’t overcrowd the pan with vegetables
Variations and Substitutions
- Cheese Options:
- Substitute Parmesan for sharper flavor
- Use Gruyere for nutty taste
- Try dairy-free cheese for vegan version
- Vegetable Alternatives:
- Add sautéed mushrooms
- Include bell peppers
- Swap zucchini for summer squash
- Herb Variations:
- Use basil instead of parsley
- Add fresh thyme
- Include chopped chives
Common FAQs
Q: Can I make this frittata ahead of time?
A: Yes! It can be made up to 24 hours in advance and reheated gently.
Q: How do I know when the frittata is done?
A: The center should be set but still slightly jiggly; it will continue cooking from residual heat.
Q: Can I freeze this frittata?
A: While possible, freezing may affect texture. Best enjoyed fresh or within 2 days.
Q: What can I serve with this frittata?
A: Mixed greens, crusty bread, or roasted potatoes make excellent accompaniments.
Storage and Make-Ahead Tips
- Store covered in refrigerator for up to 3 days
- Reheat individual slices in microwave for 30 seconds
- Can be served at room temperature
- For best results when making ahead:
- Slightly undercook if planning to reheat
- Cool completely before storing
- Store in airtight container
This versatile Zucchini and Tomato Frittata is perfect for meal prep, brunches, or light dinners. Its combination of fresh vegetables, herbs, and cheese creates a satisfying meal that’s both nutritious and delicious. Enjoy hot, warm, or at room temperature!
