Tomato and Zucchini Frittata

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer’s bounty.

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.Tomato and Zucchini Frittata

More easy frittata recipes perfect for brunch that I also love Swiss and Asparagus Frittata, Mushroom Shallot Frittata or Bell Pepper and Potato Frittata.

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in 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.

More Frittata Recipes You Might Enjoy:

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.
Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.
Print
5 from 10 votes
Did you make this recipe?

Tomato and Zucchini Frittata

2
Freestyle Points
172
Calories
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 Servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1-1/2 cups 7 oz zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup Asiago cheese, grated
  • salt and fresh pepper
  • 2 medium, about 8 oz vine ripe tomatoes, 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.

Nutrition

Serving: 1/4th of the recipe, Calories: 172kcal, Carbohydrates: 8g, Protein: 13g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 186mg, Sodium: 204mg, Fiber: 2g, Sugar: 3g
Freestyle Points: 2
Points: +4
Keywords: easy frittata recipe, frittata recipe, how to make a frittata, Tomato and Zucchini Frittata, zucchini frittata
Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.