Zucchini and Tomato Frittata recipe
🥚🍅 Zucchini and Tomato Frittata
A wholesome, high-protein, one-skillet meal made with fresh zucchini, juicy tomatoes, and fluffy eggs. Great served hot, room temp, or cold.
✅ Ingredients (Serves 4–6)
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6 large eggs
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1 medium zucchini, thinly sliced
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1 cup cherry or grape tomatoes, halved (or 1 large tomato, chopped)
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1/2 cup shredded cheese (feta, mozzarella, cheddar, or goat cheese)
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1/4 cup milk or cream (optional, for fluffier texture)
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2 cloves garlic, minced
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2 tbsp olive oil
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1/4 cup chopped fresh herbs (parsley, basil, or dill)
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Salt and black pepper, to taste
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Optional: 1/4 tsp red pepper flakes for mild heat
🍳 Instructions
1. Preheat Oven
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Preheat your oven to 375°F (190°C) if finishing the frittata in the oven.
(Skip this if cooking stovetop-only.)
2. Sauté the Veggies
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Heat olive oil in a 10–12″ oven-safe skillet over medium heat.
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Add zucchini and sauté for 4–5 minutes, until softened.
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Add garlic and cook for another 30 seconds.
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Add tomatoes and cook for 1–2 minutes just to warm and soften slightly.
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Season with salt, pepper, and red pepper flakes (if using).
3. Mix Eggs
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In a bowl, whisk together eggs, milk or cream (if using), herbs, and a pinch of salt and pepper.
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Stir in half the cheese.
4. Pour & Cook
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Pour egg mixture evenly over the sautéed vegetables.
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Let cook on the stove for 2–3 minutes, without stirring, until edges just begin to set.
5. Finish Cooking
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Option 1: Oven Method (Best Texture)
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Sprinkle remaining cheese on top.
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Transfer skillet to the preheated oven and bake for 10–12 minutes, or until the center is just set.
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Option 2: Stovetop Method
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Reduce heat to low, cover the skillet, and cook for 8–10 minutes, or until fully set.
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6. Cool & Serve
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Let rest for a few minutes before slicing.
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Garnish with extra herbs or cheese if desired.
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Serve warm, room temperature, or cold.
🍽 Serving Ideas
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Pair with toast or crusty bread.
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Serve alongside a green salad or roasted potatoes.
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Excellent for meal prep—makes great leftovers!
❓ Zucchini and Tomato Frittata Q&A
❓Can I make this without cheese?
Yes! Cheese adds flavor and richness, but the frittata will still be delicious without it. Add extra herbs or a pinch of nutritional yeast for flavor.
❓Can I add other vegetables?
Absolutely. Try:
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Sautéed onions or leeks
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Mushrooms (cook first to release moisture)
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Spinach or kale (chopped and wilted)
Just keep the total veggie volume around 1.5 to 2 cups.
❓How do I know when the frittata is done?
It should be just set in the center—firm but still slightly jiggly. A knife inserted should come out mostly clean.
❓Can I use egg whites or egg substitutes?
Yes:
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Use 8–10 egg whites instead of whole eggs
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Or use an egg replacer like JUST Egg for a vegan version (see note below)
❓Can I make this frittata dairy-free or vegan?
Yes:
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Dairy-free: Skip cheese or use a plant-based cheese. Use a milk alternative (unsweetened almond or oat).
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Vegan: Use a chickpea flour batter or a liquid egg substitute (like JUST Egg). You’ll also need to sauté the veggies and bake it a bit longer.
❓Can I make it ahead of time?
Definitely! This frittata keeps well:
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Refrigerate up to 4 days
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Reheat slices in the microwave, oven, or enjoy cold
❓Can I freeze frittata?
Yes, but the texture may become slightly watery after thawing. Best results:
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Cool completely
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Wrap slices individually
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Freeze up to 2 months
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Reheat in oven or air fryer for best texture
❓What pan is best?
A nonstick or well-seasoned cast iron skillet is ideal, especially if you’re baking it. Make sure it’s oven-safe.
❓How can I make it extra fluffy?
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Whisk eggs thoroughly with milk or cream
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Let the egg mixture rest a few minutes before pouring
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Use the oven method for a fluffier, evenly-cooked result
🧂 Flavor Variations
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Greek Style: Add crumbled feta, olives, and fresh oregano
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Italian Style: Use mozzarella, basil, and a pinch of Italian seasoning
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Spicy: Add jalapeños or hot sauce to the egg mix
