Here’s a delicious and nutritious Mediterranean Zucchini and Tomato Frittata recipe—perfect for breakfast, brunch, or even a light dinner! Packed with fresh veggies, herbs, and protein-rich eggs, it’s a flavorful and easy dish.
Mediterranean Zucchini and Tomato Frittata
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4-6
Ingredients:
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6 large eggs
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2 tbsp olive oil
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1 medium zucchini, thinly sliced or diced
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1 cup cherry tomatoes, halved
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1 small red onion, finely chopped
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2 cloves garlic, minced
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¼ cup crumbled feta cheese (optional)
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2 tbsp fresh basil or parsley, chopped
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½ tsp dried oregano
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Salt & black pepper to taste
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¼ cup grated Parmesan cheese (optional)
Instructions:
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Preheat oven to 375°F (190°C).
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Whisk eggs in a bowl with salt, pepper, and oregano. Set aside.
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Sauté veggies: Heat olive oil in an oven-safe skillet (like cast iron) over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant. Add zucchini and cook until slightly softened (3-4 mins). Stir in tomatoes and cook for another minute.
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Add eggs: Pour the whisked eggs evenly over the veggies. Sprinkle feta and Parmesan (if using). Cook undisturbed for 2-3 minutes until edges set.
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Bake: Transfer the skillet to the oven and bake for 10-12 minutes until the center is set.
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Garnish & serve: Let cool slightly, then top with fresh basil or parsley. Slice and enjoy warm or at room temperature!
Tips:
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Add kalamata olives or spinach for extra Mediterranean flavor.
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Swap feta for goat cheese if preferred.
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Great with a side of mixed greens or crusty bread.
This frittata is light, flavorful, and packed with summer veggies—ideal for meal prep too! Let me know if you’d like any variations. 😊