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
Scale
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
