Go Back
Top-down view of a Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: Greek, Italian, Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium zucchini thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk the eggs with salt, pepper, and fresh parsley. Set aside.
  3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
  4. Add onions and zucchini. Sauté for 5-7 minutes until the zucchini is tender and lightly browned.
  5. Pour the egg mixture over the vegetables. Do not stir.
  6. Arrange the cherry tomatoes and feta cheese on top of the eggs.
  7. Transfer the skillet to the oven and bake for 12-15 minutes or until the center is set.
  8. Let rest for 5 minutes before slicing into wedges and serving.

Notes

  • Prevent Sogginess: Sauté zucchini until golden to evaporate excess moisture before adding eggs.
  • Pan Choice: Use a well-seasoned 10-inch cast iron or oven-safe non-stick skillet for easy release.
  • Don't Overbeat: Whisk eggs just until combined; over-whisking incorporates too much air, causing the frittata to puff and then collapse.
  • Doneness Test: Remove from oven when the center has a slight jiggle; carry-over heat will finish the cooking while resting.
  • Herb Swap: Replace fresh parsley with basil or dill to shift the flavor profile between Italian and Greek styles.
  • Storage: Slices stay fresh in an airtight container for 4 days; reheat in a dry pan to maintain texture.