Tomato and Zucchini Frittata Recipe

I’m so excited to share this Tomato and Zucchini Frittata Recipe with you! It’s a simple, wholesome dish that comes together quickly and shines brightest when you want a light but satisfying meal. I love how fresh tomatoes and tender zucchini blend effortlessly into this fluffy egg base, making it perfect for breakfast, brunch, or even a laid-back dinner.

When I first tried this recipe, I was amazed at how the Asiago cheese adds that perfect touch of salty, nutty flavor without overpowering the veggies. Whether you’re cooking for family or friends, this frittata always wins compliments — and the best part is how adaptable and forgiving it is, so you’ll feel confident giving it a go in your own kitchen.

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Ingredients You’ll Need

Picking the right fresh produce makes all the difference. The zucchini should be firm and vibrant, and ripe vine tomatoes really bring that sweet acidity which balances the creamy eggs perfectly.

• Olive oil: I always use extra virgin for that robust, fruity flavor that elevates the veggies as they sauté.
• Onion: Diced small so it softens and sweetens without overpowering the dish.
• Zucchini: Cut into matchsticks for even cooking and a nice texture contrast.
• Eggs: Using mostly whole eggs with a couple of whites keeps it fluffy but lighter.
• Asiago cheese: Grated finely — it melts beautifully and adds a subtle sharpness.
• Kosher salt and fresh pepper: Essential for seasoning each layer, so taste as you go!
• Vine ripe tomatoes: Thinly sliced crosswise to create that pretty overlapping pattern on top.

Variations

One of the reasons I keep making this Tomato and Zucchini Frittata Recipe is how easy it is to customize according to what I have on hand or dietary needs. Don’t be afraid to make it your own and experiment a bit.

• Add herbs: I love stirring in some fresh basil or thyme during the egg mixing for an herby lift that pairs beautifully with the veggies.
• Cheese swaps: Tried swapping Asiago with feta or goat cheese for a tangy twist — it changes the whole flavor profile in a good way.
• Make it veggie-packed: You can toss in bell peppers, spinach, or mushrooms if you want to up your veggie intake.
• Go dairy-free: Simply omit the cheese — the frittata still holds together and tastes great, especially if you add extra seasoning.

How to Make Tomato and Zucchini Frittata Recipe

Step 1: Gently Sauté Onion and Zucchini

Start by heating olive oil in a 10-inch skillet over medium-low heat. Toss in the diced onion and cook it slowly until it’s soft and golden—this usually takes about 8 to 10 minutes. This slow cooking brings out the sweetness that makes a big flavor difference. Next, add the zucchini and turn the heat up to medium-high. Season with salt and pepper, and cook, stirring occasionally, just until the moisture evaporates, about 2 to 3 minutes. You want soft veggies but not mushy—this step ensures they’ll blend nicely into the frittata without releasing too much liquid.

Step 2: Whisk Eggs, Cheese, and Seasoning

While the veggies cook, grab a medium bowl and whisk together the eggs, egg whites, grated Asiago cheese, and a pinch of salt and pepper. I like to whisk fairly vigorously here because it helps get that light, airy texture in the finished frittata. Trust me, the difference is worth the little extra effort.

Step 3: Pour Eggs and Arrange Tomatoes

Once your veggies are ready, pour the egg mixture evenly over them in the skillet, making sure everything is nicely covered. Then, arrange the thinly sliced tomatoes on top in an overlapping pattern—that’s the classic look and it ensures each bite has some fresh tomato flavor. Season the tomatoes again with a little salt and pepper to enhance their natural sweetness.

Step 4: Cook and Finish in the Oven

Let the frittata cook on the stovetop for about 2 minutes until the edges firm up a bit. Then transfer the skillet to your preheated 400°F oven. Bake it for around 16 to 18 minutes, or until the frittata is fully set and the top is lightly golden. If you don’t have an oven-safe skillet, you can carefully slide the frittata onto a baking dish. The key is an even finish without drying it out.

Step 5: Serve Warm and Enjoy

When it’s done, slice into four wedges and serve warm. My family goes crazy for this served with a crisp green salad or toasted crusty bread. And honestly, any leftovers (if there are any!) taste just as good cold or at room temperature, which is perfect for a quick snack or lunch the next day.

How to Serve Tomato and Zucchini Frittata Recipe

Garnishes

I usually sprinkle a handful of fresh chopped parsley or basil on top just before serving. It adds a pop of color and that fresh herb aroma that brightens every bite. Sometimes I crumble a bit more Asiago or even Parmesan for an extra cheesy finish.

Side Dishes

This frittata shines with a simple mixed green salad dressed lightly with lemon vinaigrette or alongside some crusty bread to help soak up any lingering flavors. Roasted potatoes or seasonal fruit also make excellent companions.

Creative Ways to Present

For brunch parties, I sometimes bake this tomato and zucchini frittata in a large cast iron and serve it family-style in the pan for a rustic look. Adding edible flowers or microgreens on top really impresses guests without much extra effort. It’s also lovely sliced into mini frittata muffins as finger food.

Make Ahead and Storage

Storing Leftovers

I usually store leftover frittata wedges in an airtight container in the fridge. They stay fresh for up to 3 days — perfect for quick lunches or a protein-rich snack on the go.

Freezing

Freezing works well too! Just wrap individual slices tightly in plastic wrap and then foil before placing in a freezer bag. This keeps them fresh for about 1 month. When I’m rushing, I love having these ready-to-go breakfast bites in the freezer.

Reheating

To reheat, I pop leftover frittata slices in a toaster oven or regular oven at 350°F for about 10 minutes until heated through. This helps preserve the texture much better than microwaving, which can make eggs rubbery or soggy.

FAQs

Final Thoughts

This Tomato and Zucchini Frittata Recipe is one of those humble dishes that always surprises me with how much flavor it packs in so little time. It’s a staple in my kitchen when I want something wholesome, straightforward, and satisfying without fuss. I hope you enjoy making and sharing it as much as I do — it’s comfort food that feels fresh every single time.

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