Zucchini and Tomato Frittata
This Zucchini and Tomato Frittata is a delightful dish that's ideal for breakfast, brunch, or a light dinner. Packed with fresh vegetables, it's a healthy option that showcases the flavors of summer.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 non-stick skillet (10-inch)
- 1 spatula
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 6 large eggs
- 1 medium zucchini, sliced (about 1 cup)
- 1 medium tomato, diced (about 1 cup)
- ½ cup onion, chopped
- ½ cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- for garnish fresh basil leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, crack the eggs and whisk them until fully blended. Season with salt and black pepper to taste.
- In a non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the sliced zucchini to the skillet and continue to cook for another 3-4 minutes until tender.
- Stir in the diced tomato and cook for an additional 2 minutes to allow the flavors to meld.
- Pour the egg mixture over the vegetables in the skillet, making sure the ingredients are evenly distributed.
- Sprinkle the shredded cheese on top.
- Cook on the stovetop for about 5 minutes until the edges start to set, then transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the center is set and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired, and cut into wedges to serve.
Notes
You can customize this frittata by adding other vegetables like bell peppers or spinach, or by using different types of cheese for varied flavors.
Leftover frittata can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated.