I absolutely love this Tomato and Zucchini Frittata Recipe because it’s such a bright, fresh way to start the day or enjoy a light dinner. The combination of tender zucchini and sweet vine-ripened tomatoes layered over fluffy eggs and Asiago cheese creates a flavor that’s comforting but never heavy. Whenever I make this, I find it’s perfect for weekends when I want something satisfying but easy to whip up.
What’s really great is how versatile it is—ideal for breakfast, brunch, or even a quick dinner paired with a salad. You’ll appreciate how the zucchini adds moisture and a subtle earthiness, while the tomatoes give it that burst of freshness that makes every bite pop. If you’ve been on the fence about frittatas, this Tomato and Zucchini Frittata Recipe might just win you over!
Why You’ll Love This Recipe
- Fresh and Flavorful: The zucchini and tomatoes bring a garden-fresh taste that’s bright and satisfying.
- Quick and Easy: Ready in about 30 minutes, perfect for busy mornings or a speedy dinner.
- Adaptable: You can tweak ingredients easily to suit your pantry or preferences with no fuss.
- Crowd-Pleaser: My family goes crazy for this frittata, and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Tomato and Zucchini Frittata Recipe plays a starring role, combining simply for a harmonious dish. Fresh eggs and veggies are key here—head to your market for ripe tomatoes and firm zucchini for the best results.
- Olive oil: Use a good-quality extra virgin olive oil for a rich, smooth base flavor.
- Medium onion: Dice it finely; it caramelizes nicely and adds sweetness that balances the veggies.
- Zucchini: Matchstick cuts work best; they cook evenly and retain a nice bite without sogginess.
- Large eggs: The main ingredient, of course, providing that fluffy, tender structure.
- Egg whites: Adding these helps lighten the texture without sacrificing richness.
- Asiago cheese: Grated Asiago offers a nice sharpness and melts beautifully into the eggs.
- Kosher salt and fresh pepper: Season to taste, but don’t skimp—you want every flavor to shine.
- Vine ripe tomatoes: Thinly sliced, they soften just right and add that juicy pop on top.
Variations
I love making this Tomato and Zucchini Frittata Recipe my own by swapping out cheeses or adding herbs. You can really make it suit your mood or what’s in your fridge—which is part of the fun, honestly!
- Cheese swap: Sometimes I swap Asiago for feta or mozzarella when I want a creamier texture or tang.
- Herbs and greens: Adding fresh basil, thyme, or spinach stirred in adds a fresh boost of flavor and color.
- Vegetable mix: Feel free to toss in mushrooms or bell peppers if you want a veggie-packed version.
- Meat option: A little cooked bacon or sausage crumbled in can turn this into a heartier meal I know you’ll enjoy.
How to Make Tomato and Zucchini Frittata Recipe
Step 1: Sauté the Onions and Zucchini
Start by heating the olive oil in a 10-inch skillet over medium-low heat. Toss in the diced onion and let it sweat gently until it turns soft and just golden—about 8 to 10 minutes. This slow cooking really brings out the sweetness. Then, add your matchstick zucchini, crank the heat up to medium-high, and season with salt and pepper. Cook, stirring occasionally, until the zucchini’s moisture evaporates, about 2 to 3 minutes. This step prevents sogginess later and keeps the veggies tender-crisp.
Step 2: Whisk Eggs and Cheese
While your veggies are cooking, crack the eggs into a medium bowl and whisk together with the egg whites, grated Asiago cheese, salt, and freshly ground pepper. I like to whisk until slightly frothy—it helps the frittata be light and fluffy. This simple mixture is the base that pulls all the fresh produce together into one satisfying dish.
Step 3: Combine and Bake
Pour the egg mixture evenly over the sautéed onions and zucchini in your skillet, making sure it covers everything. Then, neatly layer the thinly sliced tomatoes on top in an overlapping circular pattern—this not only looks beautiful but also lets the tomatoes slow roast in the oven. Sprinkle a little more salt and pepper on top. Let it sit on the stove for about 2 minutes until the edges just start to firm up, then slide the skillet into your preheated 400°F oven. Bake for 16-18 minutes, checking that the frittata is fully cooked through—but still moist in the center. The top should be set and lightly golden.
Once done, let it cool slightly before slicing into four wedges. This makes it easier to serve and helps everything set a bit more.
Pro Tips for Making Tomato and Zucchini Frittata Recipe
- Don’t Overcook the Veggies: I found that cooking the zucchini just until its moisture evaporates keeps the frittata from getting watery later.
- Use a Ovenproof Skillet: This saves you from transferring the frittata and keeps clean up easy.
- Test for Doneness Gently: A little jiggle in the center is okay; the residual heat finishes cooking it after the oven.
- Let it Rest Before Slicing: I avoid a crumbly texture by giving mine at least 5 minutes to settle after baking.
How to Serve Tomato and Zucchini Frittata Recipe
Garnishes
I usually top mine with some fresh basil leaves or a sprinkle of chopped chives—both add a lovely fresh note and color that brighten the plate. A dollop of sour cream or a drizzle of good olive oil also takes it up a notch, especially if you’re serving for a special brunch.
Side Dishes
Pair this frittata with a crisp green salad, some cherry tomatoes on the side, or even roasted potatoes for a hearty meal. I love serving it alongside crusty bread to soak up every bit of flavor. It’s one of those meals that feels effortlessly complete.
Creative Ways to Present
When I’ve served this at brunch gatherings, I like to cut the frittata into smaller wedges on a wooden board lined with parchment paper. Adding some edible flowers or microgreens on top creates a stunning presentation that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover frittata slices in an airtight container in the fridge and find they keep well for 3 to 4 days. For best texture, I reheat gently so the eggs don’t dry out.
Freezing
Freezing this recipe works surprisingly well! I wrap individual slices tightly in plastic wrap, then place them in freezer bags. When I’m ready to eat, I thaw overnight in the fridge—perfect for busy weekdays.
Reheating
To reheat, I like to use a low oven or toaster oven at 300°F, wrapped loosely with foil to keep the frittata from drying out. Microwave works too if you’re in a rush, but I prefer the oven for maintaining that “just-cooked” texture.
FAQs
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Can I make the Tomato and Zucchini Frittata Recipe dairy-free?
Absolutely! Simply omit the Asiago cheese or substitute with a dairy-free cheese alternative that melts well. The eggs and veggies still make a flavorful dish even without the cheese.
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What’s the best way to prevent the frittata from sticking to the pan?
Using a well-seasoned cast iron or non-stick ovenproof skillet helps a lot. Also, make sure to heat the olive oil and coat the pan evenly before adding ingredients. You can also lightly grease the pan again before pouring in the eggs if you want extra assurance.
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Can I prepare this Tomato and Zucchini Frittata Recipe in advance?
Yes, you can prepare the vegetables ahead of time and store them in the fridge. Whisk the eggs right before cooking for the best texture. You can also bake the frittata in advance and reheat gently when ready to eat.
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Is this recipe suitable for meal prepping?
Definitely! It portion-controls easily into four servings and reheats well, making it ideal for breakfast or lunch meal prep. Just slice and store in individual containers.
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What can I use if I don’t have Asiago cheese?
Parmesan, Pecorino Romano, or even a sharp cheddar work as good substitutes. Just pick something with a bit of sharpness to balance the mild veggies and eggs.
Final Thoughts
This Tomato and Zucchini Frittata Recipe has been a game-changer in my kitchen—not only is it delicious and simple, but it’s also a great way to use fresh summer veggies without any fuss. I love how it looks and tastes, and it’s the kind of meal that feels special but isn’t complicated to make. Give it a try for your next breakfast or casual dinner; I’m pretty sure it’ll become one of your favorites too!
Print
Tomato and Zucchini Frittata Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Tomato and Zucchini Frittata is a flavorful and nutritious egg-based dish perfect for breakfast, brunch, or a light dinner. It features sautéed onions and zucchini topped with sliced vine ripe tomatoes and Asiago cheese, baked to a golden finish. The recipe balances fresh vegetables with protein-rich eggs, resulting in a satisfying meal that’s easy to prepare and bursting with vibrant Mediterranean flavors.
Ingredients
Vegetables
- 1 medium onion, diced
- 1 1/2 cups zucchini, diced into matchsticks (about 7 oz)
- 2 medium vine ripe tomatoes, cored and thinly sliced crosswise (about 8 oz)
Egg Mixture
- 5 large eggs
- 2 large egg whites
- 1/4 cup Asiago cheese, grated
Other Ingredients
- 2 tsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the frittata.
- Sauté the Onions: Heat 2 teaspoons of olive oil in a 10-inch skillet over medium-low heat. Add the diced onion and cook for 8 to 10 minutes until it becomes slightly golden and soft, stirring occasionally to prevent sticking.
- Cook the Zucchini: Add the diced zucchini to the skillet and increase the heat to medium-high. Season with kosher salt and freshly ground black pepper. Cook for 2 to 3 minutes until the zucchini’s moisture evaporates, stirring occasionally to ensure even cooking.
- Prepare the Egg Mixture: In a medium bowl, whisk together 5 large eggs, 2 large egg whites, the grated Asiago cheese, and salt and pepper to taste until well combined.
- Combine and Arrange: Pour the egg mixture over the cooked vegetables in the skillet, ensuring the eggs cover all the ingredients evenly. Arrange the thinly sliced tomatoes in an overlapping pattern on top. Season the tomatoes lightly with salt and pepper.
- Initial Cooking on Stove: Let the frittata cook on the stove over medium heat for about 2 minutes, or until the edges begin to set but the center is still loose.
- Bake the Frittata: Transfer the skillet to the preheated oven. Bake for 16 to 18 minutes, or until the frittata is fully set and cooked through.
- Serve: Remove the frittata from the oven. Let it cool slightly, then cut into 4 pieces and serve warm.
Notes
- Use a skillet that is oven-safe to allow seamless transfer from stove to oven.
- Fresh Asiago cheese adds a nutty and creamy flavor, but Parmesan or Pecorino Romano can be used as substitutes.
- For extra flavor, add fresh herbs like basil or oregano to the egg mixture.
- The frittata can be served hot or at room temperature, making it versatile for any meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1/4 frittata (about 150g)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 215 mg
