Zucchini Tomato Frittata
Elevate your breakfast or brunch game with this delightful Zucchini Tomato Frittata, a light and flavorful dish that's as nutritious as it is delicious. Packed with protein-rich eggs, fresh zucchini, and juicy cherry tomatoes, this versatile frittata is infused with the aromatic kick of garlic and topped with savory Parmesan cheese for a burst of umami in every bite. The dish is finished with vibrant fresh basil, bringing a touch of elegance to your table. Prepared in just 30 minutes, it’s perfect for busy mornings or a leisurely weekend meal. Oven-baked to perfection in a single skillet, this easy-to-make recipe is ideal for savoring warm, straight from the oven, or reheating the next day for a quick, wholesome meal. Perfect as a standalone dish or paired with a crisp green salad, the Zucchini Tomato Frittata is sure to become a go-to favorite for both its simplicity and flavor-packed goodness.
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Recipe Information
Ingredients
- 6 pieces eggs
- 2 tablespoons milk
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 cup Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchini and cherry tomatoes. Thinly slice the zucchini into rounds, and halve the cherry tomatoes.
Mince the garlic and chop the fresh basil leaves.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a 10-inch oven-safe skillet over medium heat. Add olive oil and sauté the minced garlic for 1 minute, until fragrant.
Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the halved cherry tomatoes and cook for another 2 minutes.
Spread the vegetables evenly across the skillet and pour the egg mixture over the top. Tilt the skillet to ensure the eggs spread evenly.
Sprinkle the Parmesan cheese evenly over the egg mixture.
Cook on the stovetop for 2-3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is set.
Remove from the oven and let cool for 5 minutes. Sprinkle the chopped basil leaves on top as a garnish.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 20.1 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1162 mg | 89% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
