Easy Zucchini and Tomato Frittata
A delightful dish that beautifully combines fresh vegetables with creamy, savory eggs, perfect for any meal of the day.
Ingredients
Main Ingredients
- 8 large eggs Fresh and vibrant, these eggs provide the fluffy base for the frittata.
- 1/4 cup half-and-half or whole milk This adds creaminess, making the frittata rich and satisfying.
- 1/3 cup finely grated Parmesan cheese The nutty, salty flavor of Parmesan enhances the overall taste.
- 1/2 teaspoon kosher salt A vital seasoning that brings all the flavors to life.
- 1/4 teaspoon black pepper This adds just the right amount of spice.
- 1 tablespoon olive oil Rich and fragrant, it’s perfect for sautéing the vegetables.
- 1/2 small yellow onion Thinly sliced; sweet and aromatic, it forms a perfect base alongside the zucchini.
- 1 medium zucchini Thinly sliced, about 1 1/2 cups; tender and juicy, lends a lightness to the dish.
- 1 clove garlic Minced; infuses the frittata with depth.
- 1 cup cherry tomatoes Halved; their burst of sweetness brightens every bite.
- 2 tablespoons chopped fresh basil Adds a fragrant herbaceous note that completes the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and set out a 10-inch oven-safe skillet.
- In a large mixing bowl, whisk together the eggs, half-and-half, Parmesan cheese, kosher salt, and black pepper until smooth.
- Heat olive oil in the skillet over medium heat. Add the onion and zucchini, sautéing for 4-5 minutes until tender and aromatic.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Scatter the halved cherry tomatoes over the sautéed vegetables.
Cooking
- Pour the egg mixture evenly over the vegetables and let cook undisturbed for about 2 minutes.
- Transfer the skillet to the oven and bake for 7-9 minutes or until the edges are set and the center wobbles slightly.
- Allow the frittata to rest for 5 minutes, then top with chopped basil and extra Parmesan before slicing into wedges.
Notes
For extra flavor, consider adding red pepper flakes or a splash of hot sauce. Experiment with other vegetables like bell peppers or mushrooms. Store leftovers in an airtight container for up to 3 days.