Frittata with Zucchini and Tomatoes: Easy & Delicious Recipe
Want a brief but tasty meal that highlights the best produce summer has to offer? This zucchini tomato frittata mixes fresh vegetables with eggs for a dish that is satisfying, and nutritious, too.
Why Zucchini and Tomatoes Make the Perfect Frittata
Zucchini and tomatoes are summer staples that go together like a dream in this frittata. The mild, sweet, slightly sweet flavor of zucchini is a great complement to the juicy, acidic taste of tomatoes.
This combination makes for a refreshing and satisfying flavor profile. And, these veggies are in season together, so this recipe is a celebration of seasonal produce. With their high water content, both veggies also help keep your frittata moist and tender during cooking.
Ingredients for Frittata with Zucchini and Tomatoes
For this recipe, you’ll need:
- 2 medium zucchinis, cut into thin rounds
- 3 medium tomatoes, diced
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Optional garnish: fresh basil or parsley
How to Make Zucchini Tomato Frittata | Step by Step Recipe
- Prep the vegetables: Thinly slice the zucchini and dice the tomatoes. Allow them to drain in a colander for 10 minutes to get rid of excess water.
- Whisk together the eggs: In a large bowl, whisk together the eggs, the milk, Parmesan cheese, salt, pepper, and red pepper flakes.
- Saute the vegetables: In a non-stick skillets, go ahead and set the olive oil over medium heat. Stir in the zucchini and saute for 3-4 minutes until just tender. Stir in the tomatoes and cook for another 2-3 minutes until they start to break down.
- Combine: Pour egg mixture over the vegetables in the pan, ensuring everything is well-coated.
- Cook the frittata: Cook, undisturbed, for 4-5 minutes until the edges are set. Gently lift the edges with a spatula to let uncooked egg run underneath.
- Set the top: When the bottom is golden brown, broil the skillet for 1 to 2 minutes to set the top. Or, carefully flip the frittata over and cook another 2 to 3 minutes on the other side.
- Garnish and serve: Allow the frittata to cool for 2 minutes, then slice. Serve topped with fresh basil or parsley.
How to Make the Perfect Tomato Frittata
- Salt the vegetables: Sprinkle salt on the zucchini and tomatoes before you cook them, so they release excess water and don’t make the frittata watery.
- Don’t crowd pan: If you have a lot of vegetables, cook them in batches so that they brown properly.
- Use eggs that are room temperature: This allows the eggs to cook more uniformly.
- Add cheese: Parmesan is traditional, although feta or goat cheese would also be good.
- Customize: Add any other vegetables you have on hand, like onions, bell peppers or spinach.
Best Ways to Serve and Enjoy Your Frittata
A versatile dish, it can be eaten at any meal:
- Breakfast: Serve warm with toast and avocados
- Brunch: Wedges with a green salad
- Lunch: Serve with a robust soup
- Dinner: Serve it with roasted vegetables or a side salad
- Leftovers: Cut into squares and eat for appetizers
Conclusion
This frittata with zucchini and tomato is a great way to highlight summer produce and make a meal that is as hearty as it is healthy.
This frittata, which makes a good breakfast or a light dinner, speaks to flavor and ease. Try this at home! And see why this classic combination is still so popular with cooks at home—and the pros in the restaurant!
FAQs
1. Can I prepare this frittata in advance?
Yes! This frittata also, when prepared, will store in the refrigerator for 3 days, and can be warmed in the microwave or in the oven.
2. What can I use in place of zucchini?
You could use other summer squash varieties, or yellow squash for similar texture.
3. Can I add protein to this recipe?
Absolutely! Add cooked bacon, ham or crumbled feta cheese.
4. How will I know when the frittata is done?
The edges will be golden brown, and the center will be set but not dry. A toothpick poked in the middle should come out clean.
5. Can I freeze this frittata?
Does it freeze well and for how long? Thaw in the refrigerator overnight, then reheat.
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