Zucchini and Tomato Frittata Recipe

6 large eggs

1 medium zucchini, thinly sliced

1 cup cherry tomatoes or 1 large tomato, chopped

1/2 cup shredded cheese (cheddar, mozzarella, or feta work well)

1/4 cup milk or cream (optional, for creaminess)

2 tablespoons olive oil

2 tablespoons chopped fresh parsley or basil (plus more for garnish)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

1/4 cup chopped onions (optional)

 Instructions:

Preheat oven to 375°F (190°C) if finishing the frittata in the oven.

Prep the veggies:

Slice the zucchini thinly.

Chop the tomatoes (if using large ones).

Optional: Sauté onions in olive oil until translucent.

Cook vegetables:

Heat 1 tablespoon olive oil in an oven-safe skillet (e.g., cast iron) over medium heat.

Add zucchini (and onion, if using) and cook for 3–4 minutes until softened.

Add tomatoes and cook for another 2 minutes. Season with a pinch of salt and pepper.

Prepare egg mixture:

In a bowl, whisk together eggs, milk/cream (if using), salt, pepper, and garlic powder.

Stir in half of the cheese and chopped herbs.

Combine & cook:

Pour the egg mixture into the skillet over the cooked vegetables.

Cook over medium-low heat for 4–5 minutes until the edges start to set.

Top & bake:

Sprinkle the remaining cheese on top.

Transfer the skillet to the oven and bake for 10–15 minutes, or until the center is set and the top is lightly golden.

Alternatively, cover and cook on the stovetop on low until fully set.

Garnish and serve:

Let cool slightly, then garnish with fresh parsley or basil.

Slice into wedges and serve warm or at room temperature.

 Tips:

Add-ins: Mushrooms, spinach, bell peppers, or cooked potatoes work great too.

Make it dairy-free: Skip the cheese and milk or use plant-based alternatives.

Meal prep: Keeps well in the fridge for up to 3 days.