Italian Frittata with Zucchini and Tomato

Why You’ll Love This Recipe

This frittata is easy to make, healthy, and versatile. The combination of zucchini and tomato offers a fresh, garden-inspired flavor, while eggs provide a protein-rich base that’s naturally gluten-free. Whether served warm or at room temperature, this frittata makes an ideal meal prep option, picnic dish, or meatless main course. Plus, it’s great for using up leftover vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Zucchini (thinly sliced or diced)
• Cherry or plum tomatoes (halved)
• Onion or shallot (finely chopped)
• Olive oil
• Salt
• Pepper
• Fresh basil or parsley (chopped)
• Grated Parmesan cheese (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté chopped onion until soft and translucent.
3. Add the zucchini and cook for 5–7 minutes until lightly browned and tender.
4. Stir in tomatoes and cook for another 2–3 minutes until they begin to soften.
5. In a bowl, whisk the eggs with salt, pepper, and chopped herbs. Stir in Parmesan if using.
6. Pour the egg mixture over the vegetables in the skillet. Tilt the pan to distribute evenly.
7. Cook on the stovetop for 2–3 minutes until the edges begin to set.
8. Transfer the skillet to the oven and bake for 10–15 minutes, or until the center is set and the top is lightly golden.
9. Let cool for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4 and takes about 30 minutes in total: 10 minutes for prep and 20 minutes for cooking.

Variations

• Add cheese: Include feta, mozzarella, or goat cheese for extra creaminess.
• Make it spicy: Add crushed red pepper flakes or a pinch of chili powder.
• Herb twist: Try oregano, thyme, or chives instead of basil or parsley.
• More veggies: Add spinach, bell peppers, or mushrooms for extra nutrition.
• Crust version: Pour the mixture into a pie crust or puff pastry shell for a more quiche-like result.

Storage/Reheating

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave for 1–2 minutes. You can also freeze individual slices, then reheat directly from frozen in the oven or microwave.

FAQs

What is the difference between a frittata and an omelette?

A frittata is cooked slowly and finished in the oven, while an omelette is cooked quickly and folded. Frittatas are thicker and contain more fillings.

Can I use other types of tomatoes?

Yes, grape tomatoes, diced Roma, or heirloom varieties all work well.

Should I peel the zucchini?

No need to peel zucchini unless the skin is very thick. Thin skins add color and nutrition.

Can I make this dairy-free?

Yes, simply omit the cheese or use a plant-based alternative.

Do I need to cook the vegetables first?

Yes, sautéing the vegetables removes excess moisture and enhances their flavor.

Can I make this frittata crustless?

Yes, this recipe is naturally crustless. However, you can add a crust or pastry if desired.

Is this recipe gluten-free?

Yes, as long as no crust or flour is added, this frittata is naturally gluten-free.

Can I double the recipe?

Yes, use a larger skillet or baking dish and increase the bake time slightly, checking the center for doneness.

What can I serve with this frittata?

Serve with a side salad, crusty bread, roasted potatoes, or fresh fruit for a complete meal.

Can I serve it cold?

Yes, it’s delicious cold or at room temperature, making it great for picnics or meal prep.

Conclusion

Italian Frittata with Zucchini and Tomato is a fresh, healthy, and delicious way to enjoy seasonal vegetables in a protein-rich meal. Easy to prepare and endlessly adaptable, it’s a go-to recipe for busy weekdays, weekend brunches, or light dinners. With its bright flavors and rustic simplicity, this frittata brings a taste of Italy to your kitchen in under 30 minutes.

Italian Frittata with Zucchini and Tomato

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This Italian Frittata with Zucchini and Tomato is a light, garden-fresh egg dish made with tender sautéed zucchini, juicy tomatoes, and herbs. Baked until golden, it’s perfect for breakfast, brunch, or a quick, wholesome dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Brunch / Main
• Method: Stovetop + Baking
• Cuisine: Italian

Ingredients

• 6 large eggs
• 1 medium zucchini, thinly sliced or diced
• 1 cup cherry or plum tomatoes, halved
• 1 small onion or shallot, finely chopped
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• 2 tablespoons fresh basil or parsley, chopped

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Instructions

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes.
3. Add zucchini and cook for 5–7 minutes, until tender and lightly browned.
4. Stir in the halved tomatoes and cook for 2–3 more minutes until they begin to soften.
5. In a bowl, whisk eggs with salt, pepper, herbs, and Parmesan (if using).
6. Pour egg mixture over the vegetables in the skillet. Tilt the pan to distribute evenly.
7. Cook on the stovetop for 2–3 minutes until edges begin to set.
8. Transfer the skillet to the oven and bake for 10–15 minutes, or until the center is just set and top is lightly golden.
9. Let rest for a few minutes before slicing and serving.

Notes

• Use fresh summer produce for the best flavor.
• Feel free to substitute or add veggies like spinach or mushrooms.
• Great served warm or cold—perfect for picnics or meal prep.
• If you don’t have an oven-safe skillet, transfer sautéed vegetables to a greased baking dish before adding eggs and baking.

Nutrition

• Serving Size: 1/4 frittata
• Calories: 180
• Sugar: 3g
• Sodium: 260mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 190mg