Zucchini and Tomato Frittata

This Zucchini and Tomato Frittata is a light, healthy, and flavorful dish that’s perfect for breakfast, brunch, or a light dinner. Packed with fresh zucchini and juicy tomatoes, this frittata is a great way to incorporate more veggies into your meal. The eggs provide a rich, fluffy texture, and the combination of fresh herbs and seasonings enhances the natural flavors of the vegetables. This dish is simple to prepare, making it an ideal option for busy mornings or weekend gatherings.

Why You’ll Love This Recipe

This frittata is not only delicious but also versatile. It’s naturally gluten-free, low-carb, and full of nutrients from the fresh vegetables. The addition of zucchini and tomatoes gives the dish a fresh, light taste, while the eggs add richness and protein. You can easily customize this recipe by adding your favorite ingredients, such as cheese, herbs, or even other vegetables. It’s an easy-to-make, nutritious meal that everyone will enjoy!

Ingredients

Zucchini
Fresh zucchini adds a mild, slightly sweet flavor and a tender texture when cooked, making it the perfect veggie for a frittata.

Roma tomatoes
Juicy, flavorful Roma tomatoes provide a burst of freshness to the dish, balancing the richness of the eggs.

Eggs
Eggs form the base of the frittata, providing a fluffy texture and a rich, savory flavor.

Olive oil
Olive oil is used to sauté the vegetables, adding a slight fruity flavor to the frittata.

Garlic
Garlic adds a savory, aromatic flavor that complements the zucchini and tomatoes.

Onion
Onion adds sweetness and depth of flavor, creating a well-rounded base for the frittata.

Fresh basil
Basil brings a fragrant, herby note that pairs perfectly with the zucchini and tomatoes.

Salt and pepper
Salt and pepper are essential for seasoning the frittata, bringing out the natural flavors of the ingredients.

Parmesan cheese (optional)
A sprinkle of Parmesan adds a savory, nutty flavor and a bit of richness to the frittata, but it’s optional for a lighter version.

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or a baking dish.
2. Prepare the vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until softened and fragrant. Add the zucchini and cook for another 5-7 minutes, stirring occasionally, until the zucchini is tender and starting to brown. Add the chopped tomatoes and cook for an additional 2-3 minutes until the tomatoes are softened.
3. Prepare the egg mixture: In a mixing bowl, whisk together the eggs, salt, pepper, and fresh basil. If you’re using Parmesan cheese, stir it into the egg mixture.
4. Combine the vegetables and eggs: Pour the egg mixture over the sautéed vegetables in the skillet, making sure the eggs evenly cover the vegetables. Allow it to cook on the stovetop for 2-3 minutes, just until the edges begin to set.
5. Bake the frittata: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
6. Cool and serve: Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

Frequently Asked Questions

Q1: Can I use other vegetables in this frittata?
A1: Yes, you can easily swap out the zucchini and tomatoes for other vegetables such as bell peppers, spinach, mushrooms, or asparagus.

Q2: Can I make this frittata ahead of time?
A2: Yes, you can prepare the frittata ahead of time. Store it in the refrigerator for up to 3 days and reheat it in the oven or microwave before serving.

Q3: Can I add cheese to this frittata?
A3: Yes, you can add cheese like cheddar, feta, or mozzarella for extra flavor. Just sprinkle it on top before baking or mix it into the egg mixture.

Q4: Can I make this recipe dairy-free?
A4: Yes, you can make this frittata dairy-free by omitting the cheese and using a dairy-free substitute if desired.

Q5: Can I use frozen zucchini or tomatoes?
A5: Fresh zucchini and tomatoes work best in this recipe for the best flavor and texture, but if frozen vegetables are all you have, they can be used. Just make sure to thaw and drain any excess liquid from the frozen vegetables before cooking.

Q6: Can I make this frittata in advance and freeze it?
A6: Yes, you can freeze this frittata after it’s cooked. Allow it to cool completely, wrap it tightly, and store it in the freezer for up to 2 months. To reheat, bake at 350°F (175°C) until warmed through.

Q7: Can I use a different type of pan?
A7: Yes, you can use any oven-safe pan or skillet. Just ensure it’s large enough to hold the ingredients and has a handle that can withstand the heat of the oven.

Q8: How do I prevent the frittata from becoming soggy?
A8: To avoid a soggy frittata, be sure to cook the vegetables thoroughly before adding the eggs. This helps release any excess moisture from the veggies.

Q9: Can I make this frittata for a crowd?
A9: Yes, you can double the recipe and bake it in a larger dish to serve more people. Just be sure to adjust the cooking time as necessary.

Q10: How do I know when the frittata is done?
A10: The frittata is done when it’s golden on top, fully set, and no longer jiggles in the center. You can also insert a knife into the center to check if it comes out clean.

Enjoy this easy, delicious, and healthy Zucchini and Tomato Frittata as a quick meal or a crowd-pleasing dish for your next brunch!

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