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Zucchini and Tomato Frittata

Zucchini and Tomato Frittata
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A fresh and vibrant Zucchini and Tomato Frittata bursting with garden-fresh vegetables, fluffy eggs, and a hint of cheese. This nourishing and simple dish is perfect for breakfast, lunch, or dinner, offering a wholesome, colorful, and comforting meal that comes together in under 30 minutes. Naturally gluten-free and versatile, it can be customized to suit various dietary preferences and tastes.

Ingredients

Vegetables

  • Zucchini – 2 medium, sliced
  • Tomatoes – 2 medium, sliced
  • Onion – 1 small, finely chopped
  • Garlic – 2 cloves, minced

Egg Mixture

  • Eggs – 6 large
  • Cheese (optional) – ½ cup mozzarella or feta, crumbled/shredded
  • Salt – ½ teaspoon
  • Black Pepper – ¼ teaspoon

Other

  • Olive Oil – 2 tablespoons
  • Fresh Herbs – 2 tablespoons chopped basil or parsley

Instructions

  1. Prepare the Vegetables: Wash and slice the zucchini and tomatoes evenly. Finely chop the onion and garlic to ensure they soften quickly and release their flavors when cooked.
  2. Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add the onions and garlic, cooking until translucent and fragrant. Toss in the zucchini slices and cook for about 5 minutes until tender. Finally, add the tomatoes and cook for another 2 minutes, allowing them to soften but maintain their shape.
  3. Whisk the Eggs: While the veggies cook, crack the eggs into a bowl and whisk vigorously with salt and pepper. If using cheese, fold some into the mixture for extra creaminess.
  4. Combine and Cook: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook on low heat without stirring, allowing the eggs to set around the edges but remain slightly runny on top.
  5. Finish Under the Broiler: Transfer the skillet to a preheated oven broiler. Let it cook for 3-5 minutes until the top is fully set and lightly golden. Keep an eye on it to avoid burning.
  6. Garnish and Serve: Remove from the oven, sprinkle fresh herbs on top, and let the frittata rest for a minute before slicing. Serve warm and enjoy.

Notes

  • Drain excess moisture by patting zucchini slices dry before cooking to prevent sogginess.
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and ensure easy serving.
  • Cook eggs gently on stovetop and use broiler briefly to keep texture tender.
  • Use room temperature eggs for a fluffier final texture.
  • Allow the frittata to rest slightly before slicing so it sets properly.

Nutrition

Keywords: Zucchini, Tomato, Frittata, Gluten Free, Vegetarian, Quick, Healthy, Easy, Breakfast, Lunch, Dinner

Find it online: https://mealsbymary.com/zucchini-and-tomato-frittata/