Easy Zucchini and Tomato Frittata
A vibrant and satisfying frittata filled with fresh zucchini, juicy tomatoes, and creamy cheese, perfect for any meal of the day.
Ingredients
Egg Mixture
- 8 large large eggs Fresh and vibrant eggs create a rich and velvety base.
- 1/4 cup half-and-half or whole milk Adds a creamy texture.
- 1/3 cup finely grated Parmesan cheese Nutty, savory depth that enhances flavor.
- 1/2 teaspoon kosher salt Balances and elevates flavors.
- 1/4 teaspoon black pepper Mild warmth that complements other ingredients.
Vegetables
- 1 tablespoon olive oil Adds richness and fruity flavor.
- 1/2 small yellow onion, thinly sliced Sweet and aromatic base flavor.
- 1 medium zucchini, thinly sliced Adds freshness and a lovely green hue.
- 1 clove garlic, minced Gives a flavorful punch.
- 1 cup cherry tomatoes, halved Sweet and juicy for bursts of flavor.
- 2 tablespoons chopped fresh basil Adds fragrant touch that ties ingredients together.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a 10-inch oven-safe skillet.
- In a large mixing bowl, whisk together the eggs, half-and-half, grated Parmesan, kosher salt, and black pepper until smooth.
Cooking
- Heat the olive oil in the skillet over medium heat. Add the onion and zucchini, sauté for 4-5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds.
- Scatter halved cherry tomatoes over the sautéed vegetables.
- Pour the egg mixture evenly over the vegetables. Let it cook undisturbed for 2 minutes, lifting edges to let uncooked egg flow underneath.
- Transfer the skillet to the preheated oven and bake for 7-9 minutes until edges are set and center is slightly wobbly.
- Allow the frittata to rest for 5 minutes, then top with basil and extra Parmesan before slicing.
Notes
Serve warm or at room temperature. Great for brunch, light dinners, or meal prep. Pair with crusty bread and a fresh salad.