Zucchini and Tomato Frittata

 

This dish is always a winner! Light, flavorful, and easy to prepare.


Ingredients:

 

  • 6 large eggs
  • 1/4 cup milk (or dairy-free alternative)
  • 1 medium zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley (plus extra for garnish)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

 

1. Preheat the oven:

Set your oven to 375°F (190°C) and grease a round baking dish.

A springform pan works great for a stunning presentation.

 

2. Sauté the vegetables:

Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes, season with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened. Drain any excess moisture—this is key to a perfect frittata!

 

3. Prepare the egg mixture:

In a bowl, whisk together the eggs and milk. Stir in mozzarella, Parmesan, and chopped parsley.

 

4. Assemble and bake:

Spread the sautéed vegetables evenly in the baking dish or skillet. Pour the egg mixture over the top, making sure everything is well distributed. Bake for 20-25 minutes until the center is set and the top is golden.

 

5. Serve and enjoy:

Let the frittata cool slightly before slicing. Garnish with extra parsley and serve warm.

 

Tips & Variations:

 

Eggs: Use fresh eggs and whisk well for a fluffy texture.

 

Zucchini: Smaller zucchini are more tender and have fewer seeds.

 

Tomatoes: Cherry or grape tomatoes are ideal for their natural sweetness. Sliced Roma tomatoes also work.

 

Cheese Options: Try feta, cheddar, or goat cheese for extra flavor.

 

Herbs & Seasoning: Basil, thyme, or chives add a fresh touch. Adjust salt and pepper to taste.

 

 

Important Reminder:

 

Always sauté and drain the veggies before baking to remove excess moisture and intensify their flavors.

 

Enjoy your delicious homemade frittata!

 

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