Light Zucchini and Tomato Frittata (Print Version)

Fluffy egg frittata with zucchini, tomatoes, and fresh herbs for a healthy breakfast or light meal.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach

→ Eggs and Dairy

05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Herbs and Spices

09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced

→ Oils

12 - 1 tablespoon olive oil

# How to Make It:

01 - Set oven temperature to 375°F and allow it to reach full temperature.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened.
03 - Add sliced zucchini to the skillet and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add minced garlic and cook for 1 minute longer.
04 - Add halved cherry tomatoes and baby spinach to the skillet. Cook for 2 minutes until spinach is wilted and tomatoes begin to soften.
05 - In a separate bowl, whisk together eggs, skim milk, Parmesan cheese, basil, oregano, salt, and pepper until well combined.
06 - Pour the egg mixture over vegetables in the skillet, stirring gently to distribute evenly. Cook undisturbed for 2 to 3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the frittata is puffed and the center is just set.
08 - Remove from oven and cool for 2 minutes. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's naturally light but fills you up in a way that makes you feel genuinely satisfied, not deprived.
  • You can make it on a lazy Sunday morning without much fuss, and it quietly supports any health goal without tasting like deprivation.
  • Leftovers taste just as good cold straight from the fridge, which means you've basically made tomorrow's breakfast too.
02 -
  • Don't overbake it or you'll end up with a dry, cottage cheese-like texture instead of that custardy, almost luxurious bite you're going for.
  • An oven-safe skillet is honestly non-negotiable here since you need to go from stovetop straight to oven without transferring everything.
03 -
  • Don't skip the resting period after it comes out of the oven because those 2 minutes let the center firm up just enough to slice without everything collapsing into scrambled eggs.
  • The moment you smell the basil and eggs starting to cook together is your cue that you're about 30 seconds away from transferring to the oven, so stay nearby.
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