Zucchini and Tomato Frittata (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
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1/4 cup milk (or dairy-free alternative)
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1 medium zucchini, thinly sliced
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1 cup cherry tomatoes, halved
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1/4 cup chopped fresh parsley (plus extra for garnish)
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1/2 cup shredded mozzarella cheese
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1 tablespoon olive oil
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Salt and pepper, to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined. Set aside.
03 -
Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat. Add the zucchini slices and cook for 2–3 minutes, stirring occasionally, until slightly softened. Add the cherry tomatoes and cook for another 2 minutes, just until they begin to release their juices. Season lightly with salt and pepper.
04 -
Spread the zucchini and tomatoes evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it covers them evenly. Sprinkle the shredded mozzarella cheese on top.
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Cook the frittata on the stovetop over medium heat for about 2–3 minutes, until the edges start to set. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden.
06 -
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with extra parsley, slice into wedges, and serve warm.
# Notes:
01 -
A light and flavorful frittata featuring fresh zucchini, cherry tomatoes, and melted mozzarella cheese. Perfect for breakfast, brunch, or a light dinner!
02 -
This frittata is perfect for breakfast, brunch, or even a light dinner.
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Feel free to swap out mozzarella for another cheese variety if desired (such as feta or goat cheese).
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.