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