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Zucchini Tomato Frittata
A frittata is an Italian crustless quiche that’s perfect for breakfast, brunch, or a light dinner. This version highlights fresh summer zucchini, ripe cherry tomatoes, and sweet onion for a bright, satisfying dish.
Course: Breakfast
Cuisine: Italian
Servings: 8
Ingredients
- 8 lg. eggs beaten
- 1/4 c. grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 T. chopped chives
- 2 T. olive oil
- 2 zucchini thinly sliced
- 1/2 c. thinly sliced Walla Walla onion
- 1 c. cherry tomatoes
- 1 clove garlic minced
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the eggs, Parmesan, salt, pepper, and chives. Set the mixture aside while you prepare the vegetables.
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Heat 1 tablespoon of olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Cook half the zucchini slices until tender, about 3 minutes. Transfer them to a small bowl and repeat with the remaining zucchini, reserving all cooked zucchini.
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Add the remaining tablespoon of oil to the skillet. Sauté the onion, cherry tomatoes, and garlic for 3–4 minutes, until the onion softens. Return the zucchini to the skillet and distribute it evenly.
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Pour the egg mixture over the vegetables and cook on the stovetop for about 3 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake 12–15 minutes, until the frittata is fully set and golden on top. Let rest briefly, slice, and serve warm or at room temperature.