Description
This Zucchini and Tomato Frittata is a delicious blend of fresh vegetables and rich cheeses, perfect for any meal.
Ingredients
Scale
- 6 large, fresh eggs, whisked to perfection
- 1/4 cup of creamy milk or your favorite dairy-free alternative
- 1 medium zucchini, thinly sliced into delicate rounds
- 1 cup of sweet cherry tomatoes, halved for vibrant bursts of flavor
- 1/4 cup of freshly chopped parsley, plus extra for garnish
- 1/2 cup of shredded mozzarella cheese, creamy and melty
- 1/4 cup of grated Parmesan cheese, adding a savory touch
- 1 tablespoon of rich olive oil for sautéing
- 1/4 teaspoon of garlic powder for subtle warmth
- A pinch of fine salt and a dash of freshly cracked black pepper, adjusted to taste
Instructions
- Begin by setting your oven to 375°F (190°C). Grease a round baking dish or an oven-safe skillet lightly with olive oil or non-stick cooking spray.
- In a medium skillet, heat the tablespoon of olive oil over medium heat. Toss in the thinly sliced zucchini and halved cherry tomatoes. Sprinkle with garlic powder, salt, and freshly cracked black pepper, cooking for 3 to 4 minutes.
- Whisk the six eggs with the milk until frothy in a mixing bowl. Fold in the shredded mozzarella, grated Parmesan, and chopped parsley.
- Spread the sautéed vegetables evenly in the baking dish, pour the egg mixture over, and bake for 20 to 25 minutes until the top is golden and set.
- Let cool for a few minutes, slice, and garnish with chopped parsley. Serve warm or at room temperature.
Notes
Ensure to whisk the eggs thoroughly for a light and fluffy texture; adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 15 g