Description
This Tomato and Zucchini Frittata is a light, flavorful, and nutritious Italian-inspired dish perfect for breakfast, brunch, or a light dinner. It features tender zucchini and sweet vine-ripened tomatoes baked with eggs and Asiago cheese to create a fluffy and savory frittata with a golden top.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 1-1/2 cups zucchini, diced into matchsticks (7 oz total)
- 2 medium vine ripe tomatoes (about 8 oz), cored and thinly sliced crosswise
Egg Mixture
- 5 large eggs
- 2 large egg whites
- 1/4 cup Asiago cheese, grated
- Kosher salt, to taste
- Freshly ground pepper, to taste
Cooking Fat
- 2 tsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it’s hot enough to finish cooking the frittata to a perfect golden finish.
- Sauté Onions: Heat 2 teaspoons of olive oil in a 10-inch skillet over medium-low heat. Add the diced onions and cook them slowly until they turn slightly golden and translucent, approximately 8 to 10 minutes. This process softens the onions and develops their sweetness.
- Cook Zucchini: Increase the heat to medium-high and add the diced zucchini to the skillet. Season with salt and pepper. Cook for 2 to 3 minutes while stirring occasionally until the moisture from the zucchini evaporates and the pieces begin to soften.
- Prepare Egg Mixture: Meanwhile, in a medium bowl, whisk together 5 large eggs, 2 large egg whites, grated Asiago cheese, and seasoning with salt and pepper to taste until fully combined.
- Combine and Cook on Stovetop: Pour the egg mixture evenly over the sautéed vegetables in the skillet, making sure it covers all the ingredients. Arrange the thin tomato slices on top in an overlapping pattern and season them with a little extra salt and pepper. Allow the edges to set on the stovetop for about 2 minutes.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 16 to 18 minutes. The frittata is done when the eggs are completely set and the top is slightly golden.
- Serve: Remove from the oven carefully, let it cool slightly, then cut into 4 servings. Serve warm for the best flavor and texture.
Notes
- Use a well-seasoned oven-safe skillet to easily transfer from stovetop to oven.
- If Asiago cheese is unavailable, Parmesan can be a suitable substitute.
- Be careful not to overcook the vegetables to keep some texture in the frittata.
- For a dairy-free option, omit the cheese or substitute with a plant-based cheese alternative.
- The frittata can be served cold or at room temperature, making it ideal for meal prep and leftovers.
Nutrition
- Serving Size: 1/4 of recipe (about 125g)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg