Zucchini and Tomato Frittata recipe

🥚 Zucchini and Tomato Frittata

Ingredients:

• 2 tbsp olive oil

• 1 medium zucchini, thinly sliced

• 1 cup cherry tomatoes (halved) or 2 medium tomatoes (diced)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 6 large eggs

• ¼ cup milk (or cream for richer taste)

• ½ cup shredded mozzarella or cheddar (optional: feta for tang)

• 2 tbsp fresh basil or parsley, chopped

• ½ tsp dried oregano

• Salt & black pepper, to taste

• Red chili flakes (optional, for heat)

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Instructions:

1. Preheat oven

   • If finishing in oven: set to 375°F (190°C).

   • If stovetop-only: keep a lid handy.

2. Cook vegetables

   • Heat olive oil in a nonstick or cast-iron skillet (10–12 inch).

   • Sauté onion and garlic until fragrant (2 minutes).

   • Add zucchini slices and cook 4–5 minutes until lightly golden.

   • Add tomatoes, oregano, salt & pepper, and cook for 2–3 minutes until softened.

3. Prepare egg mixture

   • In a bowl, whisk eggs, milk, salt, pepper, and basil.

   • Stir in half the cheese (if using).

4. Assemble frittata

   • Pour egg mixture evenly over the vegetables in the skillet.

   • Gently stir once so zucchini & tomato are spread out.

   • Sprinkle remaining cheese on top.

5. Cook

   • Stovetop method: Cover with lid, cook on low heat ~10–12 minutes until set.

   • Oven method: Transfer skillet to oven and bake ~12–15 minutes until center is set and top is golden.

6. Serve

   • Let cool slightly, slice into wedges.

   • Garnish with fresh basil or parsley.

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✅ Tips:

• Add spinach, bell peppers, or mushrooms for extra veggies.

• For Mediterranean flavor, use feta + olives.

• Great warm or at room temperature — perfect for breakfast, lunch, or light dinner.