This zucchini and tomato frittata is late-summer dinner at its simplest — soft coins of zucchini and concentrated tomatoes under a basil-flecked blanket of eggs. It is good warm, better at room temperature, and gone by the second day.
Looking for a show-stopping brunch centerpiece that’s secretly simple to make? Meet your new favorite recipe! This Zucchini and Tomato Frittata is a vibrant, savory dream. We’re talking fluffy, golden eggs baked to perfection with sweet, sautéed onions, sun-drenched tomatoes, tender zucchini, and a salty kick of Parmesan. It’s a healthy, protein-packed meal that’s as beautiful on the plate as it is delicious. Let’s get cooking!
Ingredients
• SERVES 4
• 6 large eggs
• 1/4 cup (60 ml) milk
• 1/4 cup (25 g / 0.88 oz) grated Parmesan cheese
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt
• Freshly ground black pepper, to taste
• 3 tablespoons (45 ml / 1.5 fl oz) olive oil
• 2 medium onions, diced
• 1 (28-ounce / 794 g / 28 oz) can diced tomatoes, well drained
• 1 tablespoon (15 ml / 0.5 fl oz) minced fresh basil (or 1 teaspoon / 5 ml / 0.2 fl oz dried)
• 1 small zucchini, halved lengthwise and thinly sliced
Instructions
1. Preheat your oven to 325°F (165°C). If using a glass pie plate, preheat to 300°F (150°C). Generously butter a 9-inch pie plate and set aside.2. In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and a generous amount of freshly ground black pepper until smooth and slightly frothy.3. Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until softened and translucent.4. Stir in the well-drained tomatoes and basil, and continue to cook for 10 minutes, stirring occasionally, to allow the flavors to meld and excess moisture to evaporate.5. Add the sliced zucchini to the skillet and cook for another 5 minutes, until it’s tender-crisp.6. Carefully pour the hot vegetable mixture into the bowl with the whisked eggs and stir to combine everything evenly. Pour the entire mixture into your prepared pie plate.7. Bake for 15-17 minutes, or until the edges are set and the center is just barely wobbly. A knife inserted near the center should come out mostly clean. Let it rest for 5 minutes before cutting into wedges and serving warm.
Nutritional Information
• Approximate values per serving:Calories: 285 kcalProtein: 15gFat: 22gCarbohydrates: 9gFiber: 2g (0.07 oz)
Pro Tips
• for the Perfect Frittata
• Pull the frittata from the oven when the center is still slightly jiggly. It will continue to cook from residual heat as it rests, ensuring a tender, creamy texture.
• For a one-pan meal, use a 10-inch cast-iron or other oven-safe skillet. You can sauté the vegetables and bake the frittata in the same pan, saving on cleanup!
• Don’t skip draining the tomatoes thoroughly. Excess liquid can make your frittata watery and prevent it from setting properly.
• Feel free to customize! Sautéed mushrooms, spinach (wilted and squeezed dry), or bell peppers would all be delicious additions. You can also try different cheeses like feta or goat cheese.
FAQ
Q: Can I add more protein to this vegetarian frittata
A: Absolutely! To boost the protein content further, consider adding a cup of cooked chickpeas, white beans, or a handful of crumbled firm tofu along with the vegetables. You could also serve it with a side of vegetarian sausage.
Q: How can I make this zucchini and tomato frittata vegan
A: To make this frittata vegan, you can replace the 6 large eggs with a 12-16 ounce block of silken or firm tofu blended with a pinch of black salt (kala namak) for an eggy flavor. Use a plant-based milk like almond or soy, and substitute the Parmesan with your favorite vegan Parmesan or 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast for a cheesy, savory taste.
Q: How do I store and reheat leftover frittata
A: Leftover frittata is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or reheated. To reheat, place a slice in the microwave for 30-60 seconds or warm it in a toaster oven at 350°F (175°C) for a few minutes until heated through.
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Zucchini and Tomato Frittata
Ingredients
Method
- Preheat your oven to 325°F (165°C). If using a glass pie plate, preheat to 300°F (150°C). Generously butter a 9-inch pie plate and set aside. 2.
- In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and a generous amount of freshly ground black pepper until smooth and slightly frothy. 3.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onions and sauté for about 5 minutes until softened and translucent. 4.
- Stir in the well-drained tomatoes and basil, and continue to cook for 10 minutes, stirring occasionally, to allow the flavors to meld and excess moisture to evaporate. 5.
- Add the sliced zucchini to the skillet and cook for another 5 minutes, until it's tender-crisp. 6. Carefully pour the hot vegetable mixture into the bowl with the whisked eggs and stir to combine everything evenly.
- Pour the entire mixture into your prepared pie plate. 7.
- Bake for 15-17 minutes, or until the edges are set and the center is just barely wobbly. A knife inserted near the center should come out mostly clean.
- Let it rest for 5 minutes before cutting into wedges and serving warm.
- Don't skip draining the tomatoes thoroughly. Excess liquid can make your frittata watery and prevent it from setting properly.
