Delicious Zucchini Tomato Frittata Recipe: Easy & Flavorful Breakfast
This zucchini tomato frittata is a vibrant, veggie-packed, protein-rich breakfast that comes together in under 30 minutes — perfect for busy mornings, meal prep, or a light brunch.
Equipment
- oven-safe skillet e.g., cast iron
- Mixing bowl for beating eggs
- Whisk to fluff the eggs
- Knife and cutting board for chopping veggies
Ingredients
- 6 large eggs
- 1 medium zucchini, grated or diced
- 1 medium tomato, diced (Roma preferred)
- 0.25 cup diced onion
- 1 clove garlic, minced
- 0.5 cup shredded cheese (mozzarella, cheddar, or blend)
- 1 tbsp olive oil
- salt and pepper, to taste
- fresh herbs (optional), for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Dice the tomato, grate or dice the zucchini, dice the onion, and mince the garlic.
- Heat olive oil in an oven-safe skillet. Sauté onion for 3–5 minutes, add garlic for 1 minute, then zucchini and tomato for 5–7 minutes.
- Whisk eggs in a bowl with salt and pepper until fully combined and fluffy.
- Stir in half the cheese into the egg mixture.
- Pour the egg mixture into the skillet over the vegetables. Distribute evenly.
- Sprinkle the remaining cheese over the top of the frittata.
- Transfer skillet to oven and bake for 15–20 minutes until set and golden on top.
- Remove from oven and let cool slightly to help it set before slicing.
- Garnish with fresh herbs if desired and serve warm or chilled.
Notes
You can swap in other veggies like mushrooms, bell peppers, or spinach. Mozzarella and cheddar work great, but try feta or goat cheese for a tangy twist. This frittata also stores well in the fridge for up to 3 days.