Tomato and Zucchini Frittata
I love to whip up an easy frittata with anything I have in my fridge. In the summer, this tomato and zucchini frittata was something I came up with when I had to use up my garden veggies. Another summer frittata I make with zucchini is this Caramelized Onion, Zucchini and Red Pepper Frittata.
Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in tomato salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer’s market this weekend and I came up with this delicious frittata.
What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today’s leftovers from lunch are going to be tomorrow’s breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. Also great for meal prep.
To Meal Prep
Divide into 4 meal prep containers. Keep covered and refrigerate for 3 to 4 days. To reheat, microwave in 30-second intervals until heated through.
Tips and Variations
- To cut the zucchini into matchsticks, cut the zucchini in half and trim off the ends. Slice them lengthwise into 1/4-inch thick slices, then cut the slices into thin matchsticks.
- Swap out the Asiago cheese for Parmesan or Pecorino Romano.
- Add some baby spinach to the mix of veggies for added nutrition.
More Frittata Recipes You Might Enjoy:
- Light Swiss Chard Frittata
- Spinach and Feta Frittata
- Turkey and Sweet Potato Frittata
- Caramelized Onion, Zucchini and Red Pepper Frittata
Tomato and Zucchini Frittata
- 2 tsp olive oil
- 1 medium onion, diced
- 1-1/2 cups zucchini, diced into matchsticks, 7 oz total
- 5 large eggs
- 2 large egg whites
- 1/4 cup Asiago cheese, grated
- kosher salt and fresh pepper, to taste
- 2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise
- Preheat oven to 400°F.
- Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
- In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
- Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
102 comments on “Tomato and Zucchini Frittata”
This was surprisingly delicious given the simple/small ingredient list! If it’s this tasty with winter tomatoes and zucchini, I can’t imagine what it’s going to taste like this summer when produce is at its peak. Can’t wait to make it again and again and again…
Excellent recipe. Definitely my go to each time I make a frittata.
I tweaked the heck out of this to get bettet macros but mostly because I didn’t have all the listed ingredients. I subbed cottage cheese for the Asiago and used 3 eggs and 4 egg whites. I used 2/3 of a can of Rotel tomatoes on top. This was my first frittata but it won’t be my last.
FYI- The WW Personal Points Button/Link is incorrect, when I click the link; it tries to add “Banana Split Quinoa Oat Bars” to my diary for the day. Can you fix this, so I know the real point value. Thank you!
This was good! The whole thing really had a “garden fresh” vibe and taste to it, where the actual vegetable tastes were predominant. I had mine with some hot sauce for an extra kick.
I was scared to try this because I don’t eat egg often and I was skeptical about the cooking process. However, it was easy to make and taste great. I did not make the zucchini too small, so I use 7 whole eggs instead of 5 eggs and 2 egg white. It still was under 200 calories per serving. I was happy with results and will make again
Loved this frittata! Will definitely be making on the regular for a healthy breakfast during the week. I did make a few modifications. I used feta instead and I tried with one less egg and additional egg whites. I also added chopped fresh basil on the top, so yummy!
I just made this and I am out of town at a rental house. Didn’t appear that any of the skillets were oven proof. So I saute’d the onion and zucchini in a skillet and then poured it into a big glass pie dish, then poured the egg/cheese mixture over top. I cooked it for about 5-6 min to let it set up a little bit, then added the sliced tomatoes and some fresh basil. It looks picture perfect and tastes great! I substituted fresh romano. Another winner!
A very nice combination of flavors. I love the diversity of frittatas, and using tomatoes with zucchini is a great version!
This recipe is such a good reminder that healthy, simple food can taste great. I honestly thought this would be bland, but it’s DELICIOUS! I doubled the recipe and used a 12″ cast iron to make 8 servings. I used 8 Eggs, no egg whites, and Parmesan instead of asiago. We have a julienne slicer, but even that still felt tedious, next time I will experiment with different forms of zucchini (chopped vs food processor, etc.). Can’t wait to make this again. Highly recommend.
I am so glad you enjoyed it! Food processor is easiest.
Very good and adequate portion size. Let’s be honest – in some recipes low calories come from tiny portion size. I did sprinkle chopped dill over frittata just before serving. Fresh, delicious and filling.
I added 1 cup of fresh baby spinach leaves to the recipe….very nice and easy recipe! Will definitely make it again. Great Brunch, paired it with fresh fruit and coffee!!!
I am just trying everything in the meal plan and this breakfast did not look too exciting. But honestly, it was good and… very filling. I added 2 table spoons of chilli and tomato relish… delish! Loving your recipes.
I am so thrilled!
This was great! I spiralized the zucchini and then chopped it up. It was much quicker that way. I also don’t have an oven proof skillet so I transferred it into a glass baking dish sprayed with olive oil cooking spray and increased the cooking time in the oven to 25 – 30 mins (until it was set and no more liquid). Worked perfectly!
This was great for a casual Sunday evening dinner; the whole family including grandkids gave it rave reviews. The flavors came together so well and it was really easy to put together. To round out the meal I served the frittata with fruit and grits as sides The only thing I changed was to cut the zucchini into ribbons with the Vegetti.
Sounds delicious! Has anyone made this recipe without any cheese? still good? or is there something else (perhaps extra seasoning?) that I could add instead?