Zucchini Tomato Frittata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
186 kcal
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Course
Breakfast
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Cuisine
North American
Zucchini Tomato Frittata Recipe
Description
This recipe starts by softening minced onion and garlic in oil, creating a fragrant base. Spiralized zucchini is then added and cooked until just tender, maintaining some bite. Cherry tomatoes are added separately and cooked briefly to soften and release mild juiciness. The vegetables are combined and topped with eggs whisked with salt and pepper, which are poured over them in the pan on medium-low heat. Covering the pan allows the eggs to cook evenly and gently until fully set, giving the frittata a cohesive yet tender texture.
This frittata can be served plain or with added cheese if desired. It works well as a filling meal for breakfast, brunch, or a light dinner. The fresh summer vegetables provide a mild sweetness and slight acidity that contrast nicely with the creamy eggs.
Notes suggest adding cubed cheddar or goat cheese before pouring the eggs to add richness and flavor variation if cheese is suitable.
Ingredients
- 1 teaspoon avocado oil
- 1 small onion minced
- 2 cloves garlic minced
- 2 small zucchini spiralized - about 1 lb total
- 2 cups cherry tomato cut in half
- 8 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it's transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.
- While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, we like to do this in a blender as it is very quick to get them well whisked.
- Mix the tomatoes and zucchini together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.
Notes
- Add cubed cheddar or goat cheese to the pan before pouring eggs to enhance flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 186kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 447mg | 19% |
| Potassium | 486mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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