Description
A delicious and healthy Zucchini and Tomato Frittata perfect for breakfast.
Ingredients
- 6 large eggs
- 1 cup zucchini, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup onion, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, salt, black pepper, oregano, and red pepper flakes until well combined.
- Heat olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the grated zucchini and cook for another 2-3 minutes until slightly tender.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes, stirring occasionally.
- Pour the egg mixture over the vegetables in the skillet, ensuring even distribution. Cook on the stovetop for about 3-4 minutes until the edges begin to set.
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing.
Notes
- For a creamier texture, add 1/4 cup of heavy cream to the egg mixture before whisking.
- To customize, try adding cooked bacon or sausage for extra protein, or swap in your favorite vegetables like bell peppers or spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg