Easy Zucchini and Tomato Frittata – A Fresh & Healthy Breakfast

This Zucchini and Tomato Frittata is a perfect blend of fresh vegetables, light eggs, and savory herbs, all baked to golden perfection. Ideal for breakfast, brunch, or even a light dinner, this frittata is both satisfying and wholesome. The vibrant combination of zucchini and cherry tomatoes adds a touch of natural sweetness and color, making it as beautiful as it is delicious. Ready in under 30 minutes, it’s an effortless dish that feels special every time.

Why You’ll Love This Recipe

Fresh and Flavorful – Zucchini and tomatoes bring garden-fresh taste to every bite.
Light and Fluffy – Perfectly cooked eggs that are tender and airy.
One-Pan Wonder – Easy to prepare and clean up, straight from stovetop to oven.
Quick and Healthy – Packed with protein and veggies for a balanced meal.

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup chopped onion
• ¼ cup shredded reduced-fat mozzarella cheese
• 1 tbsp grated Parmesan cheese
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• Salt and pepper, to taste
• Cooking spray

Instructions

Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly coat a medium (8-inch) ovenproof skillet with cooking spray.

Sauté the Veggies
Heat the skillet over medium heat. Add the onions and sauté for 2–3 minutes until softened. Add the zucchini and cook for another 3–4 minutes, stirring occasionally. Finally, toss in the cherry tomatoes and cook for 1–2 more minutes.

Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, egg whites, salt, pepper, and basil. Stir in the shredded mozzarella.

Combine and Cook
Pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the veggies evenly. Cook for 2–3 minutes on the stovetop, just until the edges start to set.

Bake Until Golden
Sprinkle the Parmesan cheese on top, then transfer the skillet to the preheated oven. Bake for 10–12 minutes or until the center is set and the top is lightly golden.

Serve and Enjoy
Let the frittata cool slightly before slicing. Serve warm, garnished with fresh basil if desired.

Nutritional Information (Per Serving)

Calories: 95
Protein: 9g
Fat: 5g
Carbohydrates: 4g
Sugar: 2g
Fiber: 1g

Tips for Success

• Use an Ovenproof Skillet – Make sure your pan can go from stovetop to oven safely.
• Fresh Herbs Matter – Fresh basil really elevates the flavor; use it if you can.
• Don’t Overcook – Frittatas continue to cook a bit after they come out of the oven. Slightly underdone is perfect.
• Even Slices – Thinly slice the zucchini so it cooks evenly with the eggs.

Why This Recipe Works

This Zucchini and Tomato Frittata is the perfect solution for a quick, nutritious meal that feels both elegant and simple. Using just a handful of fresh ingredients, it comes together in one pan for minimal cleanup. The combination of fluffy eggs, tender zucchini, and sweet cherry tomatoes makes each bite light yet satisfying.

Whether you’re enjoying it as a weekend brunch or a light weeknight dinner, this Zucchini and Tomato Frittata is sure to impress. It’s easy to make, bursting with fresh flavor, and perfectly balanced for a wholesome meal that doesn’t skimp on taste.