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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.

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

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

Find it online: https://thefamilycooking.com/italian-frittata-with-zucchini-and-tomato/