Tomato and Zucchini Frittata
Tomato and Zucchini FrittataI 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
Ingredients
- 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
Instructions
- 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.
