Description

This zucchini frittata is a light yet satisfying dish perfect for any time of day. With a golden, fluffy egg base packed with fresh vegetables and herbs, it’s flavorful, customizable, and easy to make.

Ingredients

1 medium zucchini, thinly sliced

6 large eggs

1/2 cup cheese (feta or mozzarella), crumbled or shredded

1/2 cup cherry tomatoes, halved

2 tablespoons fresh herbs (parsley or basil), chopped

1 small onion or shallot, diced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat. Sauté onion until soft.
Add zucchini and cook for 5–7 minutes until softened. Add cherry tomatoes and cook for 2 more minutes.
In a bowl, whisk eggs with salt, pepper, herbs, and cheese.
Pour egg mixture into the skillet over the vegetables. Cook on low heat until edges begin to set.
Transfer skillet to the oven and bake for 10–12 minutes, until the top is golden and a knife inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast