Zucchini and Tomato Frittata Recipe
Ingredients
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1 medium zucchini (thinly sliced)
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2 medium tomatoes (sliced or diced)
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1 small onion (optional, finely chopped)
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6 large eggs
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¼ cup milk or cream
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1 cup shredded cheese (cheddar, mozzarella, or feta)
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2 tbsp olive oil or butter
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Salt and black pepper (to taste)
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½ tsp garlic powder (optional)
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½ tsp dried oregano or Italian seasoning
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Fresh parsley or basil for garnish
Instructions
1. Prepare the vegetables
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Heat olive oil in a non-stick pan over medium heat.
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Add sliced zucchini and sauté for 3–4 minutes until soft.
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Add onions (if using) and cook another 2 minutes.
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Add tomatoes and cook briefly—don’t overcook to avoid sogginess.
2. Mix the egg base
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In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano.
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Stir in half of the cheese.
3. Combine and cook
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Pour the egg mixture over the sautéed vegetables in the pan.
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Gently spread everything evenly.
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Cook on low heat for 3–5 minutes until the edges start to set.
4. Bake or finish on stovetop
Option A (Best):
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Transfer the pan to a preheated oven at 180°C (350°F) for 10–12 minutes until fully set and golden.
Option B (Stovetop):
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Cover with a lid and cook on low heat for 8–10 minutes until the center sets.
5. Add cheese + serve
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Sprinkle the remaining cheese and let it melt.
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Garnish with parsley or basil.
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Slice and serve warm.
Serving Ideas
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Serve with toasted bread
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Add chili flakes for spice
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Pair with tea or fresh juice
