A frittata is an Italian-style omelet that can be served for breakfast, brunch, or even dinner. It’s versatile, quick, and an excellent way to use up any leftover vegetables or cheese in your fridge. The Zucchini & Tomato Frittata is a colorful, nutrient-packed version of this beloved dish, featuring fresh vegetables like zucchini and tomato, combined with eggs, cheese, and herbs.
Whether you’re looking to serve it for a weekday breakfast, a light lunch, or a dinner with a side salad, this frittata recipe is simple, healthy, and incredibly delicious. Let’s dive into the details of the ingredients, the preparation method, frequently asked questions (FAQ), and some helpful tips.
🧺 Ingredients Breakdown
Eggs (6 large)
Eggs form the base of the frittata, providing a rich, fluffy texture. They bind the vegetables and cheese together while adding protein to the dish. Eggs also contribute a golden color, especially when cooked on a low flame, ensuring the frittata retains a soft and creamy interior. For a fluffier texture, you can add a tablespoon of cream or milk to the eggs.
Zucchini (1 medium, sliced into half-moons)
Zucchini is a key ingredient in this frittata, adding moisture, a mild flavor, and a bit of crunch. Zucchini cooks down quite a bit, so it will soften and slightly caramelize in the pan, enhancing its sweetness. It’s low in calories and rich in vitamins like Vitamin C, potassium, and antioxidants.
Tomato (1 medium, diced or sliced into rounds)
Tomatoes add acidity and juiciness to balance the richness of the eggs and cheese. They are high in vitamins A and C and provide a burst of freshness. The sweetness of tomatoes pairs beautifully with the earthy flavor of zucchini.
Onion (1 small, thinly sliced, optional)
Onions are optional but recommended for added depth of flavor. When sautéed, onions release their natural sweetness and become soft, adding an aromatic layer to the frittata. Yellow or red onions work best, but feel free to swap in shallots for a milder taste.
Olive Oil (2 tbsp)
Olive oil is the primary fat used for sautéing the vegetables. It imparts a light, fruity flavor and provides healthy monounsaturated fats. If you’re looking to reduce fat, you can use a non-stick spray or a little butter, but olive oil complements the Mediterranean vibe of the frittata beautifully.
Grated Cheese (50g or ½ cup)
The cheese adds richness and depth. You can use different kinds of cheese depending on your preference:
Parmesan: Sharp and nutty, adds umami to the frittata.
Emmental: A mild Swiss cheese with a creamy texture that melts perfectly.
Feta: A brined, crumbly cheese that adds a salty tang. If using feta, you might want to reduce the salt in the recipe.
Milk or Cream (2 tbsp)
Milk or cream helps to create a smooth and creamy texture in the eggs. If you prefer a lighter dish, go for milk. For extra richness, opt for heavy cream.
Salt & Pepper (to taste)
Salt and pepper are essential for seasoning the frittata and bringing out the natural flavors of the vegetables and cheese. Always taste as you go and adjust as needed.
Fresh Herbs (parsley, basil, chives)
Fresh herbs are a must for garnish and adding a burst of flavor. They bring freshness to the dish and add an herbal note that complements the vegetables. You can use any combination of parsley, basil, or chives. These herbs also make the dish more visually appealing when sprinkled on top.
👩🍳 Method of Preparation
Step 1: Prepare the Vegetables
- Heat the Olive Oil: Begin by heating the olive oil in a non-stick skillet over medium heat. A non-stick skillet is important for easy flipping and ensuring your frittata doesn’t stick.
- Sauté the Onion (Optional): Add the thinly sliced onion and cook for about 3–4 minutes until softened and translucent. This step will infuse the oil with a sweet, savory flavor.
- Cook the Zucchini: Add the sliced zucchini to the pan and cook for another 4–5 minutes. Stir occasionally until the zucchini is lightly golden and tender. The zucchini will release moisture, so allow it to cook down until it becomes tender and the moisture evaporates.
- Add the Tomatoes: Once the zucchini is ready, add the diced or sliced tomato to the skillet. Cook for 2 more minutes until the tomato softens slightly. Season the vegetables with a pinch of salt and pepper to enhance their natural flavors.
Step 2: Prepare the Egg Mixture
- Whisk the Eggs: In a separate bowl, whisk the eggs along with the milk or cream. Season with salt and pepper.
- Add the Cheese and Herbs: Stir in the grated cheese (whichever variety you chose) and freshly chopped herbs. This will add both flavor and a creamy texture to the frittata.
Step 3: Cook the Frittata
- Combine the Egg Mixture with the Vegetables: Pour the egg mixture evenly over the cooked vegetables in the skillet. Use a spatula to gently move the vegetables so the egg can settle around them.
- Cook on Low Heat: Reduce the heat to low and let the frittata cook undisturbed for about 6–8 minutes. The edges should start to set, while the center remains slightly soft and runny. You can check the frittata by gently shaking the pan to see if the center is still wobbly.
Step 4: Finish Cooking
Option A: Cover with a Lid: Place a lid on the skillet and cook for another 2-3 minutes on low heat. The steam will help set the top, and the frittata will be fully cooked through.
Option B: Broil in the Oven: If you prefer a golden, slightly crispy top, place the skillet under a preheated broiler for 2-3 minutes. This will give the frittata a beautiful golden color and firm up the center.
Step 5: Serve
- Cut and Serve: Once the frittata is cooked through, carefully slide it onto a plate or cutting board. Cut it into wedges and serve warm or at room temperature.
- Optional Garnish: Top with extra fresh herbs or a drizzle of olive oil for extra flavor.
🤔 FAQ: Common Questions About Zucchini & Tomato Frittata
Can I make this frittata ahead of time? Yes! Frittatas are excellent for meal prep. You can make it a day or two in advance, and it will keep well in the fridge. Just store it in an airtight container, and reheat it gently in the oven or on the stovetop when ready to serve.
Can I use other vegetables? Absolutely! Frittatas are very versatile. Feel free to swap in other vegetables like bell peppers, spinach, mushrooms, or broccoli. Just be sure to sauté the vegetables first to release any excess moisture.
Is this recipe gluten-free? Yes, this zucchini and tomato frittata is naturally gluten-free, as it contains no wheat or grains.
Can I add meat to this dish? Yes! If you want to add a protein source, you can include cooked bacon, sausage, or ham. Just sauté the meat along with the onions, or add it to the egg mixture before cooking.
Can I use a different type of cheese? Yes, you can substitute the cheese with your favorite variety. Cheddar, goat cheese, or ricotta would all work well. Keep in mind that the flavor will change depending on the type of cheese you use.
✨ Tips for the Best Zucchini & Tomato Frittata
Don’t Overcook the Eggs: The key to a perfect frittata is not overcooking it. The eggs should be soft and creamy, not dry or rubbery. If you’re unsure, it’s better to undercook a little, as the frittata will continue cooking from residual heat.
Use a Non-Stick Skillet: For easy flipping and removal of the frittata, a non-stick skillet is highly recommended. It also allows you to use less oil, making the dish lighter.
Customize the Vegetables: Frittatas are incredibly adaptable. Add your favorite seasonal vegetables or any leftovers you have in the fridge. Just make sure the vegetables are cooked before adding the egg mixture.
Conclusion
The Zucchini & Tomato Frittata is a wonderful, simple dish that’s perfect for any occasion. It’s an easy, one-pan meal that’s packed with vegetables, protein, and flavor. Whether you’re looking for a healthy breakfast, a light lunch, or an easy dinner, this frittata is sure to satisfy. With its vibrant colors and mix of fresh ingredients, it’s as delicious as it is nutritious!