Light Zucchini and Tomato Frittata (Printer View)

Fluffy Italian-style egg dish with zucchini, tomatoes, and fresh herbs. Ready in 30 minutes.

# Components:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach

→ Eggs and Dairy

05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Herbs and Spices

09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced

→ Oils

12 - 1 tablespoon olive oil or nonstick cooking spray

# Method steps:

01 - Preheat oven to 375°F
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add garlic and cook for 1 minute.
04 - Add cherry tomatoes and spinach; cook for 2 more minutes until spinach is wilted and tomatoes start to soften.
05 - In a bowl, whisk together eggs, skim milk, Parmesan, basil, oregano, salt, and pepper.
06 - Pour egg mixture over vegetables in skillet, stirring gently to distribute. Cook undisturbed for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the frittata is puffed and the center is just set.
08 - Remove from oven, cool for 2 minutes, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in less than 30 minutes, which means breakfast or lunch without the fuss.
  • You can make it once and eat it warm, cold, or anywhere in between throughout the week.
  • The vegetables cook down just enough to be tender, but the frittata stays fluffy and never feels heavy.
02 -
  • Don't skip the resting time after removing from the oven—those 2 minutes make the difference between a frittata that slices cleanly and one that falls apart.
  • If your vegetables release a lot of liquid, drain some of it before adding the eggs, or your frittata will end up watery instead of custardy.
03 -
  • Use a skillet with a metal handle, not plastic or silicone—you need something that can handle the oven without warping.
  • If you find your frittata isn't puffing up enough, make sure your oven actually reaches 375°F by using an oven thermometer; a too-cool oven will leave you with a flat, dense result.
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