Tomato Zucchini Herb Frittata
Highlighted under: Light & Fresh
Let me confess, I’m not the best at making frittatas. Honestly, it usually ends up more like a scrambled mess than a dish to serve with pride. But this Tomato Zucchini Herb Frittata? It came together beautifully, and I was pleasantly surprised. I think it has a lot to do with the fresh herbs and how they brighten everything up. Plus, it's a fantastic way to use up any leftover veggies in the fridge.
I've been experimenting with frittatas lately, mostly because I love how versatile they are. This time, I decided to throw in some fresh tomatoes and zucchini I had. Honestly, I've made frittatas with ingredients I thought would be good, only for them to miss the mark. This combo really worked, and the fresh herbs added a nice punch.
What I love about this recipe is that you can mix and match whatever veggies you have on hand. Did I overdo it on the cheese? Maybe, but who’s counting? Next time, I might skip the extra layer on top, but it was fun to try something new. If you're looking for a way to use those leftover veggies, definitely give this a shot!
What to Know Before Making Tomato Zucchini Herb Frittata
Frittatas can feel a bit daunting to some cooks, but don’t be intimidated. It’s a pretty forgiving dish. If you’ve got leftover veggies—like some bell peppers or spinach—feel free to toss those in instead. Just keep in mind that something with high moisture content, like tomatoes, should be chopped smaller to prevent a soggy frittata.
Cooking times can also vary based on your oven and pan. I find that the skillet you use can make a difference in how evenly it cooks. A heavy cast iron or good non-stick skillet usually helps to get that nice golden edge. If you do notice the edges browning too quickly while the center isn’t set, you might want to turn down the temperature a bit.
Ingredients
Gather these fresh ingredients to get started:
Ingredients for Frittata
- 6 large eggs
- 1 medium zucchini, chopped
- 1 medium tomato, diced
- 1 small onion, chopped
- 1/4 cup milk
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Here's how to make it:
Preheat and Prepare
Preheat your oven to 375°F (190°C). In a skillet, like my trusty non-stick one, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and zucchini, and sauté until the onion becomes translucent and the zucchini is tender, which should take around 5 minutes.
Mix the Eggs
While that’s cooking, crack the eggs into a bowl, add the milk, and whisk them together until frothy. I like to throw in a little salt and pepper here too, just to season it up. If you want it a bit fluffier, beat those eggs well!
Combine Ingredients
Once the onions and zucchini are ready, pour in your egg mixture. Then, sprinkle the diced tomato and herbs on top, followed by the mozzarella cheese. Don’t worry if it looks a little chaotic, it’ll all come together in the oven.
Bake It
Transfer your skillet to the preheated oven, and bake for about 15-20 minutes. You'll know it's done when the edges pull away from the pan and the center is set. If you want a little extra browning on top, you can put it under the broiler for a minute, but keep a close eye to prevent burning.
Serve and Enjoy
Once out of the oven, let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature. Honestly, it's great any time of day, even for breakfast if you have leftovers!
Tomato Zucchini Herb Frittata Leftovers Plan
If you happen to have leftovers, they store well in the fridge for a couple of days. Just make sure to wrap them up tightly to keep them fresh. When you're ready to enjoy them again, a quick reheat in the microwave works, but I prefer to pop them in the oven at 350°F for about 10 minutes to get a nice texture back.
You could also chop up the leftovers and throw them into a salad or grain bowl for something different. Honestly, I sometimes add any extra frittata into my morning scrambled eggs, too, which is a cozy way to start the day!
Dietary Swaps
If you're trying to make this dish dairy-free, swapping out the milk for a non-dairy option, like almond or oat milk, usually works just fine. For cheese, there are plenty of great dairy-free alternatives available now, and they can give you that melty goodness without the dairy.
If you’re looking for a low-carb option, you can leave out the potatoes and bulk it up with more veggies instead. Just remember, if you do add in any firm veggies, you might need to sauté them a bit longer than you would for softer ones like zucchini.
Questions About Recipes
→ Can I use other vegetables?
Absolutely! I've used bell peppers and spinach before, and it works great. Just remember to chop everything relatively small for even cooking.
→ Do I need to use milk?
You can, but if you're out, just egg works too. The milk does make it creamier, though, so I usually like to keep it in.
→ How do I store leftovers?
Keep it in an airtight container in the fridge for up to three days. Just pop it in the microwave for a quick reheat, and it should be good as new!
→ Can I freeze this frittata?
Sure, you can freeze it, but it might change the texture slightly. Slice it first, then wrap each piece tightly. Just be sure to eat it within a month or so.
Tomato Zucchini Herb Frittata
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
Ingredients for Frittata
- 6 large eggs
- 1 medium zucchini, chopped
- 1 medium tomato, diced
- 1 small onion, chopped
- 1/4 cup milk
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- Olive oil for cooking
How-To Steps
Preheat your oven to 375°F (190°C). In a skillet, like my trusty non-stick one, heat about a tablespoon of olive oil over medium heat. Add the chopped onion and zucchini, and sauté until the onion becomes translucent and the zucchini is tender, which should take around 5 minutes.
While that’s cooking, crack the eggs into a bowl, add the milk, and whisk them together until frothy. I like to throw in a little salt and pepper here too, just to season it up. If you want it a bit fluffier, beat those eggs well!
Once the onions and zucchini are ready, pour in your egg mixture. Then, sprinkle the diced tomato and herbs on top, followed by the mozzarella cheese. Don’t worry if it looks a little chaotic, it’ll all come together in the oven.
Transfer your skillet to the preheated oven, and bake for about 15-20 minutes. You'll know it's done when the edges pull away from the pan and the center is set. If you want a little extra browning on top, you can put it under the broiler for a minute, but keep a close eye to prevent burning.
Once out of the oven, let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature. Honestly, it's great any time of day, even for breakfast if you have leftovers!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 210
- Total Fat (g): 15.2
- Saturated Fat (g): 6.5
- Cholesterol (mg): 350
- Sodium (mg): 380
- Total Carbohydrates (g): 6.1
- Dietary Fiber (g): 1.2
- Sugars (g): 2.5
- Protein (g): 14.6