Tomato and Zucchini Frittata

20 min

2 servings

This scrumptious frittata showcases garden-fresh tomatoes, summer zucchini, and mozzarella cheese, celebrating the season's bounty. Frittatas are versatile, perfect for any meal, and ideal for meatless Mondays, gluten-free, low-carb, or clean eating diets. They're inexpensive, great for meal prep, and super easy to make with fridge staples. Try a variation like a Caramelized Onion, Zucchini, and Red Pepper Frittata for more summer vibes!

Servings: 2

Ingredients

1 large zucchini (about 250 g or 8-9 oz), sliced
1 medium tomato (about 150 g or 5 oz), diced
100 g (3.5 oz or ¾ cup shredded) mozzarella cheese
4 large eggs
100 ml (⅓ cup) milk
Salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven: Set to 200°C (400°F).

Prepare the frittata:

• In a medium oven-safe skillet, sauté the sliced zucchini over medium heat until tender (about 5-7 minutes). Add diced tomato and cook for 1-2 minutes.

• Whisk the eggs, milk, salt, and pepper in a bowl. Pour the mixture over the vegetables in the skillet.

• Sprinkle mozzarella cheese evenly on top.

Cook:

• Cook on the stovetop over medium heat for 2-3 minutes until the edges start to set.

• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden.

Serve:

Let cool slightly, then cut into 2 wedges. Serve warm.

Chef's Note

• Check out a video tutorial for a clear visual of the process-it's easier than you think!

• Perfect for meal prep; store leftovers in the fridge for up to 3 days.