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!