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Crustless Zucchini and Tomato Frittata Recipe

A light, protein-packed Mediterranean crustless frittata loaded with fresh zucchini, sweet cherry tomatoes, feta, and Parmesan. Perfect for an easy 35-minute breakfast, brunch, or dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 240
Ingredients Method Notes

Ingredients
  

  • * 6 large eggs room temperature
  • * 1/4 cup whole milk
  • * 1 medium zucchini cut into thin round slices
  • * 1 cup cherry tomatoes halved
  • * 1 small yellow onion finely chopped
  • * 1 garlic clove minced
  • * 2 tbsp extra virgin olive oil
  • * 1/4 cup Parmesan cheese finely grated
  • * 1/4 cup feta cheese crumbled
  • * 1/2 tsp fine sea salt
  • * 1/4 tsp black pepper
  • * 1/2 tsp dried oregano
  • * 2 sprigs fresh thyme leaves picked, for garnish
  • * 4-5 fresh basil leaves chopped, for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat extra virgin olive oil in a deep 9-inch oven-safe skillet (preferably cast iron) over medium heat.
  3. Add chopped yellow onion and sauté for 3 minutes until soft and translucent.
  4. Add thin zucchini slices and minced garlic. Sauté for 3 to 4 minutes until the zucchini softens slightly.
  5. Stir in halved cherry tomatoes and cook for 1 minute just to warm through. Arrange vegetables evenly across the skillet bottom.
  6. In a bowl, vigorously whisk together eggs, whole milk, grated Parmesan, dried oregano, salt, and pepper until uniform and frothy.
  7. Pour egg mixture evenly over the vegetables in the skillet. Sprinkle crumbled feta cheese evenly across the top.
  8. Cook undisturbed on stovetop over medium heat for 2 minutes to set bottom edges.
  9. Transfer skillet into the oven and bake for 12 to 15 minutes until the center is set and top is lightly golden.
  10. Remove from oven, scatter fresh thyme leaves and chopped basil over top, and let rest 5 to 10 minutes before slicing into tall wedges.

Notes

* To prevent watery eggs, sauté zucchini and onions thoroughly beforehand to release internal moisture.
* Always let the frittata rest 5-10 minutes post-baking for clean slices.
* Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze up to 2 months.