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Tomato and Zucchini Frittata

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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

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.

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 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.
Garden tomatoes, zucchini, and eggs
Frittata in a skillet with sliced tomatoes on top.

More Frittata Recipes You Might Enjoy:

Tomato and Zucchini Frittata

4.96 from 22 votes
Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.
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.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 4 Servings
Serving Size: 1 /4th of the recipe


  • 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.

Last Step:

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Serving: 1 /4th of the recipe, Calories: 172 kcal, Carbohydrates: 8 g, Protein: 13 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 186 mg, Sodium: 204 mg, Fiber: 2 g, Sugar: 3 g


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106 comments on “Tomato and Zucchini Frittata”

  1. Another great recipe with a way to add more veggies to my diet. Can this be made with only egg whites? I’m trying to limit cholesterol, but have never tried a frittata with no whole eggs.

  2. Made this and also threw in a handful of spinach, a few cut up jalapeños I already had on hand to use up veggies I had on hand. This came out and not only looks pretty, but is very tasty and healthy. Thank you!

  3. 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… 

  4. 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.

  5. 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!

  6. Avatar photo
    Emily D'Emidio

    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.

  7. 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

  8. 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!

  9. 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!

  10. A very nice combination of flavors. I love the diversity of frittatas, and using tomatoes with zucchini is a great version!

  11. Avatar photo
    Jennifer Walsh

    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.

  12. 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.

  13. Avatar photo
    Sherry Maxwell

    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!!!

  14. 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.

  15. Avatar photo
    Kristin Nichols

    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!

  16. Avatar photo
    Merrie Albrecht

    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.

  17. 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?

  18. Hi Gina… this reminds me of the frittata that my grandmother use to make… Made this one last night and it was delcious. and easy to make… Love all your recipes..

    Thank you for sharing them with us.

  19. Avatar photo
    Claire Armstrong

    I made this recipe and substituted 1/4 c part skim ricotta for the Asiago.  It was completely delicious!

  20. Avatar photo
    Susan Welence

    This was my first Fritata and it was so easy to make, turned out beautiful, and was delicious. Made it for my Labor Day brunch and can’t wait to enjoy it for my breakfast the next 3 days. Your recipes are scrumptious and meal planning is a breeze. Have lost 70lbs since January and 30 more to go! Skinnytaste makes it easy!

  21. This tastes so good! The zucchini gives it a hardiness that I love. Gina, thank you so much for getting me out of a rut. I would never even consider making zucchini matchsticks if it were not for you!

  22. Hi Gina….I love your recipes and meal plans!! I’d like to make this frittata, and wondering  if I could spiralize the zucchini and cut it into smaller pieces.  I would be too impatient to cut it into matchsticks!! 
    Thanks, Jan

  23. I would like to make this recipe but I don’t have a pan that can go in the oven. Any suggestions?

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  25. I have made this frittata several times and I love it. I live alone and I’m a senior and 1/4 of this with a small salad makes a wonderful lunch or dinner. It’s really tasty.

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  27. Pingback: Kid Friendly Zucchini Recipes

  28. Love this recipe! I have made a couple of times,, question I have a ton of yellow squash that someone gave me from their garden, do you think I could use that instead of zucchini?

  29. Pingback: Sunday Morning Tomato Basil Frittata - Ginger and Cilantro

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  31. Just made this and it was delicious!  I used Parmesan Romano cheese instead of Asiago and I baked in muffin tins for individual servings. 375 for about 12-14 minutes. I will freeze some for later. Another fabulous recipe Gina!!!

  32. Avatar photo
    Louise La Croix

    Just made this for breakfast this morning. I didn’t have zucchinis (go figure!) so I substituted with yellow bell pepper.
    One word: AWESOME!
    This one is a keeper.

  33. Avatar photo
    Chrissy Long

    I highly recommend this frittata recipe! It was my first attempt at making one and it turned out perfectly! I used Sargento Light Italian four cheese blend and grated parmesan romano in place of the asiago. is my first choice for great tasting light recipes!

  34. I made this for dinner tonight and it was delicious! I added a purple bell pepper and used parmesan because it was what I had on hand. Next time I think I'll add fresh basil too. Thank you for making my Weight Watcher' s journey so much fun!

  35. I don't know if my skillets are heat safe to 400 degrees in the oven. Can this be made in something other than a skillet when you get to the oven part?

  36. I always get the salt and pepper wrong in my eggs…but this seems to be a good way for me to get the taste right. I could also add some seasoning to the veggies to get some nice flavor to it.

  37. This was great! We didn't have asiago, so I substituted reduced-fat cheddar. Delicious and filling!

  38. Just made this and it was delicious!! You are my go-to food blog for everything! Thanks for yet another yummy, easy, and healthy recipe!!

  39. Yum! I just made this and it was delicious! My 2 year old son is usually picky about egg dishes and he gobbled it right down! I sprinkled some extra asiago cheese on top, too. Definitely going to make again!

  40. Made this last night for breakfast for the rest of this week…it turned out so beautiful, I almost ate some last night! 🙂 But resisted until this morning and it was DELICIOUS! Such great flavors. Thank you for all of your amazing recipes!!!

  41. Made this with feta cheese and put it directly in the oven for 30 min. It was perfect! Love your recipes, Gina!

  42. I need to buy a new skillet…. can you recommend a good one for going from stove top to oven, and also non-stick? Thanks!

  43. I don't have an oven proof pan, nor an oven big enough to fit a pan. So I did the whole thing on the stove as was described, then transferred the veggies from the pan, gave them a swirl in a preheated tart tray (so I didn't have to oil/butter the tray), added the egg/cheese mixture on top of that, topped it off with the tomato and stuck it in the oven a little bit longer than described (about 20-25 minutes). Worked great! Thanks for the recipe.

  44. This is such a delicious, simple recipe! I made this with fresh vegetables from the farmers market and added some fresh basil on top and I really loved it. Your recipes are always great – thank you!

  45. I made this for dinner tonight with my bounty from the farmer's market. Delicious! Thank you for sharing your great ideas.

  46. I hate to waste food, so I was thinking about making this using four eggs and egg beaters for the whites. That would work, wouldn't it? I think egg beaters is just egg whites, right?

  47. Avatar photo
    Jackie Hammond Jackie

    I enjoy your recipes and can't wait till I have the money and ingredients to try them. They all sound and look delicious.

  48. Just wanted to tell you yet again how much I enjoy your many recipes. I'm a weight watcher member and it helps so much that you include the point value on every recipe.
    I'm so thankful that I found your blog1


  49. Avatar photo
    Rebekah Sassi

    Made this last night and it was delicious — very flavorful! Also it scaled down easily. I only wanted enough for one dinner and one lunch! I substituted Parm for the asiago.

  50. Can you say how much I would need if I were using Egg Beaters instead of the traditional eggs/egg whites?

  51. Avatar photo

    Frittata's really are perfect for anytime. One of the most perfect foods! Plus, they are pretty easy and can utilize leftovers just like you said. Bonus points.

    1. Avatar photo
      Skinnytaste Gina

      I slice them into 1/4 inch thick slices. Then I take those slices and cut them across into 1/4-inch wide pieces.

    1. Avatar photo
      Skinnytaste Gina

      I like to cut back the egg yolks to lighten it, and this is the perfect ratio. If you don't care about the extra calories, just use whole eggs.

    2. Four egg whites if you want to lighten it up. Replace that with the whole egg if you don't care about fewer calories,

  52. Holy cow! Were you reading my mind with this one? I was just telling a coworker that I need a dinner idea that uses zucchini, tomatoes, and eggs since my fridge is overflowing with all of the above. You're awesome!

  53. Perfect timing! I have three square planter boxes and we planted four tomatoes in each and we are now over run with tomatoes! Next year, we'll plant less for sure.

    Looking forward to trying this out.


  54. Wow. This looks like it'll be dinner tonight! I don't have any asiago on hand, but I do have cheddar and goat cheeses. Either one of those sound better than the other in this recipe?

    1. I used parmesean and it was yummy. I also added a bit of minced garlic to the zuchini and onion.

  55. Avatar photo

    Just got done watering the garden and I'm still over flowing with zucchini. This looks like the perfect solution 😉