Light Zucchini Tomato Frittata (Printer-friendly)

Fluffy frittata with zucchini, tomatoes, and fresh herbs for a light, nutritious meal.

# Required Ingredients:

→ 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

# How-To Steps:

01 - Preheat oven to 375°F. Ensure oven rack is positioned in the center.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened and translucent.
03 - Add sliced zucchini to the skillet and cook for 4 to 5 minutes, stirring occasionally, until just tender. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add halved cherry tomatoes and baby spinach to the skillet. Cook for 2 minutes, stirring gently, until spinach is wilted and tomatoes begin to soften.
05 - In a mixing bowl, whisk together eggs, skim milk, Parmesan cheese, basil, oregano, salt, and pepper until well combined and slightly frothy.
06 - Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute evenly. Cook undisturbed over medium heat for 2 to 3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the frittata is puffed and the center is just set but still slightly moist.
08 - Remove from oven and allow to cool for 2 minutes. Slice into wedges and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's deceptively simple yet tastes like you spent hours in the kitchen, which means you can make it on a Tuesday morning without stress.
  • One pan, thirty minutes from start to finish, and you'll have something that works for breakfast, lunch, or a light dinner.
  • The vegetables stay tender and bright instead of turning mushy, thanks to the quick stovetop sauté before the oven takes over.
02 -
  • Don't skip the two-minute stovetop cooking after you pour the eggs in; it creates a slight crust on the bottom that gives the frittata structure instead of letting it stay custard-like throughout.
  • If your oven-safe skillet doesn't have a metal handle, wrap it in foil before putting it in the oven so you won't reach for it without thinking and burn yourself like I did the first time.
03 -
  • Buy your eggs from the farmers market if you can; they have richer yolks that make the frittata taste noticeably better and look more golden.
  • If you're cooking this for someone who's skeptical about vegetables, don't announce the spinach—just let them taste the fresh basil and they'll be too busy enjoying it to notice.
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