Zucchini and Tomato Frittata

Zucchini and Tomato Frittata is a satisfying yet light meal that’s equally at home on the breakfast, lunch, or dinner table. This was the first frittata I ever made. It’s also the first frittata I ever tasted, and it’s still one of my all-time favorites. I’ve made this recipe dozens of times, and it never fails to please.

One of the things I love most about this recipe is that I can make it year-round. Fresh zucchini, scallions, and garlic are available in most grocery stores throughout the year, while eggs, cheese, and dried herbs are pantry and refrigerator staples for many home cooks. Still, I especially enjoy making it during zucchini season, when summer gardens and farmers markets seem to have more zucchini than anyone knows what to do with.

Whether you’re trying to eat more vegetables at breakfast or looking for a simple weeknight meal, this is one of those dependable recipes you’ll come back to again and again.

Why You’ll Love this Recipe

• Great for breakfast, lunch, or dinner
• A delicious way to eat more vegetables
• Easy to make year-round
• Perfect for meal prep
• Ready in about 40 minutes

Why Frittatas Make a Great Breakfast

Adding vegetables to breakfast is a simple way to eat more vegetables throughout the day. If your goal is to eat five servings of vegetables daily, getting one serving at breakfast is a good place to start.

I adapted this recipe from the very first cookbook I ever bought, Reader’s Digest Great Recipes for Good Health, published in 1988 when low-fat cooking was all the rage. The original recipe reflected the nutrition guidance of its time, calling for three egg whites and one whole egg. Since then, our understanding of nutrition has evolved. Research now shows that, for most people, eating foods that naturally contain cholesterol—such as eggs and shellfish—has only a minimal effect on blood cholesterol.

Bottom line: eggs can absolutely be part of a healthy eating pattern when they’re paired with plenty of vegetables, fruits, whole grains, and healthy protein while keeping ultra-processed foods to a minimum.

Ingredients For Zucchini and Tomato Frittata

(Adapted from Reader’s Digest Great Recipes for Good Health)

1 tablespoon of olive oil
6 green onions, including tops, chopped fine
2 cloves garlic, minced
1 medium-sized zucchini or 2 small (about 8 ounces), halved lengthwise and cut into 1/4 inch slices
1 can (14.5 ounce can) petite dice tomatoes, drained
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
5 large eggs
4 ounces freshly shredded mozzarella cheese (about 1 cup, preferably grass-fed)
Parsley for garnish

Preheat the oven to 350 F. Heat an ovenproof nonstick 10-inch skillet over moderate heat for 1 to 2 minutes, then add 1 tablespoon of olive oil. Add the green onions and cook, uncovered, until soft—about 5 minutes. Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, until the zucchini is slightly tender—about 3 minutes. Remove from heat. Spread the vegetables evenly across the skillet before adding the eggs.

Place pan in the oven at 350 until the frittata is brown and bubbly—about 25 to 30 minutes. If you want the cheese browner on top, place under the broiler for 2 to 3 minutes. Watch carefully, as the cheese can brown very quickly under the broiler.

Image of Zucchini and Tomatio