Cheesy Zucchini Tomato Frittata
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 6
IngredientsÂ
- 8 large eggs
- 1 medium zucchini, thinly sliced
- 1½ cups cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk or heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley or thyme, chopped
InstructionsÂ
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or oven-safe skillet.
- Heat the olive oil in a skillet over medium heat. Add the zucchini and cook for about 3–4 minutes, just until slightly softened. Add the garlic and cook for another 30 seconds.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and Italian seasoning.
- Stir in the mozzarella, Parmesan, cooked zucchini, and about three-quarters of the cherry tomatoes.
- Pour the mixture into the prepared baking dish. Arrange the remaining zucchini slices and tomatoes over the top for a colorful finish.
- Sprinkle with a little extra Parmesan and fresh herbs.
- Bake for 30–35 minutes, or until the center is completely set and the top is golden brown. A knife inserted near the center should come out mostly clean.
- Allow the frittata to rest for 5–10 minutes before slicing. This helps it hold its shape.
Tips
Pat the zucchini and tomatoes dry before using them to prevent excess moisture. For an extra-cheesy version, add another ½ cup mozzarella. You can also add spinach, mushrooms, bell peppers, or cooked onions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven. It can also be frozen for up to 2 months.
Serving SuggestionsÂ
Serve warm with a fresh green salad, roasted potatoes, toasted sourdough bread, or avocado for an easy breakfast, brunch, lunch, or light dinner.
