Easy Zucchini and Tomato Frittata (Print version)
A tender one-skillet zucchini and tomato frittata with Parmesan, basil, and juicy cherry tomatoes, ready in about 25 minutes.
# Ingredients:
For the frittata
01 -
8 large eggs
02 -
1/4 cup (60 ml) half-and-half or whole milk
03 -
1/3 cup (30 g) finely grated Parmesan cheese, plus more for serving
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon olive oil
07 -
1/2 small yellow onion, thinly sliced
08 -
1 medium zucchini, thinly sliced, about 1 1/2 cups (225 g)
09 -
1 clove garlic, minced
10 -
1 cup (150 g) cherry tomatoes, halved
11 -
2 tablespoons chopped fresh basil
# Instructions:
01 -
Preheat the oven to 375 F. Set out a 10-inch oven-safe skillet.
02 -
In a bowl, whisk the eggs, half-and-half, Parmesan, salt, and pepper until smooth and evenly combined.
03 -
Heat olive oil in the skillet over medium heat. Add the onion and zucchini and cook for 4-5 minutes, stirring often, until the zucchini softens and most moisture has cooked off.
04 -
Stir in the garlic for 30 seconds. Scatter the halved tomatoes over the zucchini, keeping some cut sides facing up.
05 -
Pour the egg mixture into the skillet. Cook for about 2 minutes, gently lifting the edges with a spatula so uncooked egg runs underneath.
06 -
Transfer the skillet to the oven and bake for 7-9 minutes, until the edges are set and the center has only a slight wobble. Rest for 5 minutes, then top with basil and extra Parmesan before slicing.
# Good to know:
01 -
Best served warm or at room temperature after a short rest.
02 -
Use an oven-safe skillet because the recipe starts on the stove and finishes in the oven.
03 -
Nutrition is an estimate per serving.