Zesty Zucchini and Tomato Frittata Recipe for Sunny Mornings

Summer’s bounty blooms with this vibrant zucchini and tomato frittata that captures fresh garden flavors in every bite.

The colorful medley of zucchini and tomato creates a delightful harmony on your plate.

Eggs transform into a golden canvas, embracing crisp vegetables and aromatic herbs with delicate tenderness.

Each forkful promises a burst of Mediterranean-inspired brightness that elevates simple ingredients into something extraordinary.

Quick to prepare and packed with nutrition, this frittata serves as a perfect breakfast, brunch, or light dinner option.

Weekend mornings will never be the same once you master this delectable dish that celebrates seasonal produce with effortless elegance.

Savor the simplicity and let your taste buds dance with this irresistible culinary creation.

Notes for Fluffy Zucchini Frittata Fans

• Cut zucchini into thin, uniform rounds to ensure even cooking and attractive presentation.
• Pat zucchini and tomatoes dry before cooking to prevent excess liquid from making the frittata watery.
• Use fresh mozzarella for a creamier texture and more authentic flavor profile.
• Use an oven-safe skillet to seamlessly transition from stovetop cooking to baking without transferring ingredients.
• Experiment with additional herbs like basil or thyme to enhance the frittata's overall taste and aroma.

Swaps for Zucchini Tomato Frittata Lovers

• Mediterranean Frittata: Replace zucchini with roasted red peppers, add crumbled feta cheese, and sprinkle with dried oregano for a Greek-inspired version.
• Spinach and Goat Cheese Frittata: Swap zucchini for fresh spinach, use goat cheese instead of mozzarella, and add sun-dried tomatoes for extra flavor.
• Protein-Packed Frittata: Incorporate diced cooked chicken or ham, use cottage cheese for added protein, and include chopped bell peppers for extra nutrition.
• Vegan Zucchini Frittata: Use silken tofu instead of eggs, nutritional yeast instead of cheese, and add turmeric for color and additional nutrition.

What Pairs With a Savory Frittata Dish

• Pair Fresh Salad: Create a light, crisp arugula salad with lemon vinaigrette to balance the rich, creamy frittata, cutting through its warmth with zesty citrus notes.
• Wine Complement: Select a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio, which enhances the fresh vegetable flavors and provides a refreshing contrast to the egg dish.
• Brunch Sidekick: Serve with crusty sourdough bread or rustic ciabatta to soak up the frittata's delicious juices and add a delightful textural crunch to the meal.
• Morning Beverage: Brew a smooth, medium-roast coffee or fresh-pressed orange juice to accompany the frittata, offering a bright, energizing start to the day.

Storing Frittata for Quick Breakfasts

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cover the frittata with plastic wrap or transfer to a sealed container to maintain freshness.
• Warm individual slices on a microwave-safe plate for 30-45 seconds. Add a splash of water to prevent drying out and maintain moisture.
• Restore crispy edges by placing frittata slices in a preheated 350F (175C) oven for 8-10 minutes. Cover loosely with foil to prevent over-browning.

FAQs

• Is a frittata the same as an omelet?

No, a frittata is an Italian egg dish that’s baked in the oven and starts on the stovetop, while an omelet is folded and cooked entirely on the stovetop. Frittatas are typically thicker and can serve multiple people.

• Can I use different vegetables in this frittata?

Absolutely! You can swap zucchini and cherry tomatoes with other vegetables like bell peppers, spinach, asparagus, or mushrooms. Just ensure they’re cut into similar-sized pieces for even cooking.

• Do I need a special type of skillet for this recipe?

An oven-safe skillet is crucial. Cast iron works best because it conducts heat evenly and can go from stovetop to oven seamlessly.

Why Zucchini Tomato Frittata Is a Winner

• Craft Comfort Food: Hot water cornbread delivers a simple, soul-warming dish that connects you to traditional Southern cooking with minimal ingredients and maximum flavor.
• Quick Kitchen Magic: Prepare this recipe in mere minutes with basic pantry staples, making it a perfect solution for sudden hunger pangs or unexpected guests.
• Master Versatile Sides: These crispy golden cornbread pieces pair beautifully with soups, stews, chili, or can stand alone as a delightful snack that appeals to all ages.
• Budget-Friendly Delight: Using affordable ingredients like cornmeal mix and basic pantry seasonings, this recipe offers an economical way to create a delicious side dish that stretches your grocery budget.

Ingredients for Zucchini Tomato Frittata

• Eggs: Fresh eggs provide the foundational structure and protein for the frittata.
• Milk: Helps create a creamy and light texture in the egg mixture.

• Zucchini, Cherry Tomatoes: Fresh vegetables add color, nutrition, and a summer garden flavor to the dish.

• Mozzarella Cheese: Provides a mild, melty texture and adds richness to the frittata.
• Parsley, Salt, Pepper: Herbs and seasonings enhance the overall flavor profile and add depth to the dish.

• Olive Oil: Allows vegetables to sauté smoothly and adds a subtle Mediterranean flavor to the frittata.

Steps to Make a Tomato Zucchini Frittata

Step 1: Prepare Egg Blend

Whisk eggs, milk, parsley, salt, and pepper in a large mixing bowl until smooth and well combined. Set the mixture aside while preparing other ingredients.

Step 2: Sauté Colorful Vegetables

Heat olive oil in an oven-safe skillet over medium heat. Add zucchini and cook until slightly softened.

• Cherry tomatoes
• Pinch of salt
• Dash of pepper

Cook for an additional two minutes until tomatoes start releasing their juices.

Step 3: Create Frittata Base

Distribute sautéed vegetables evenly across the skillet.

Pour whisked egg mixture over the vegetables, ensuring complete coverage. Sprinkle shredded mozzarella cheese across the top.

Step 4: Stovetop and Oven Finishing

Cook on stovetop over medium heat for two to three minutes until edges begin setting. Transfer skillet to preheated oven at 375°F (190°C).

Bake for twelve to fifteen minutes until eggs are completely set and top turns golden brown.

Step 5: Serve and Enjoy

Remove skillet from oven and let frittata rest for five minutes.

Garnish with fresh parsley. Slice into wedges and serve warm for a delightful meal.

Zucchini And Tomato Frittata Recipe

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4.6 from 18 reviews

• Total Time: 30 minutes
• Yield: 3 1x

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Description

Savor summer’s bounty with this delightful Zucchini and Tomato Frittata, a Mediterranean-inspired dish that blends fresh garden vegetables into a delectable egg-based masterpiece. Packed with flavor and nutrition, this simple yet elegant meal promises to delight your palate and transport you to sun-drenched Italian countryside kitchens.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved

Protein and Dairy:

• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup milk (or dairy-free alternative)

Seasonings and Oils:

• 1/4 cup chopped fresh parsley (plus extra for garnish)
• 1 tablespoon olive oil
• Salt and pepper, to taste

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Instructions

1. Prepare a vibrant egg mixture by whisking eggs with milk, chopped parsley, salt, and pepper until thoroughly blended.
2. Warm olive oil in an oven-safe skillet over medium heat, creating a sizzling base for the vegetables.
3. Gently sauté zucchini slices for 2-3 minutes until they become slightly tender and develop a golden edge.
4. Add cherry tomatoes to the skillet, cooking briefly to release their natural juices and enhance their flavor.
5. Distribute the sautéed zucchini and tomatoes evenly across the skillet, creating a colorful vegetable foundation.
6. Pour the prepared egg mixture over the vegetables, ensuring complete and uniform coverage.
7. Sprinkle shredded mozzarella cheese across the top, allowing it to melt and create a creamy layer.
8. Cook on the stovetop for 2-3 minutes until the edges begin to set and firm up.
9. Transfer the skillet to a preheated 375°F (190°C) oven, baking for 12-15 minutes until the frittata puffs and turns a delicate golden brown.
10. Remove from the oven and let rest for 5 minutes to allow the frittata to stabilize and cool slightly.
11. Garnish with additional fresh parsley, slice into wedges, and serve while warm and inviting.

Notes

• Slice zucchini uniformly to ensure even cooking and attractive presentation.
• Choose ripe, sweet cherry tomatoes for bursting flavor and vibrant color in the frittata.
• Use fresh mozzarella for creamier texture and more authentic taste compared to pre-shredded cheese.
• For gluten-free option, confirm all ingredients are certified gluten-free and avoid cross-contamination during preparation.

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

Nutrition

• Serving Size: 3
• Calories: 310 kcal
• Sugar: 4 g
• Sodium: 380 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 6 g
• Fiber: 1.5 g
• Protein: 20 g
• Cholesterol: 195 mg