Zucchini and Tomato Summer Frittata (2024)

Published: Jul 19, 2016 · Modified: May 2, 2022 by Caitlin Self, MS, CNS, LDN · This post may contain affiliate links. 4 Comments

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I love tomatoes raw, I love them on toast and grilled cheese sandwiches, I love them roasted on pizza, and I especially love them on this Zucchini and Tomato Summer Frittata. This summer vegetable frittata is the perfect way to incorporate fresh veggies into your meal - plus, it's so easy to make!

Recipe: $4.40 | Per Serving: $0.73 | Yield: 6

Why I Love This Zucchini and Tomato Summer Frittata

The tomatoes and the zucchini I had in my fridge inspired this dish. Frittatas are really easy to put together, and this is the first one I've made in a cast-iron skillet in a long long time.

Don't get me wrong, making a frittata in a rice cooker is so awesome and easy, but using a cast iron skillet means you can sauté your vegetables in the same pan you cook the frittata in, which is extra great.

This recipe is really easy and delicious, and only about $4.40 for 4-6 servings! Frittatas are great for breakfast, lunch, or dinner, and I'm super excited about 3 days of easy breakfasts for us this week.

Ingredients to Make a Summer Vegetable Frittata

I've made a lot of frittatas in my life, anddespite all the various (often Paleo) iterations, I now know that my favorite addition is CHEESE. The feta in this dish is salty and tangy and is perfect for summer flavors.

I think this particular frittata would be great with Parmesan or goat cheese also.

The remaining ingredients include:

Onion and garlic
Zucchini
Tomato
Eggs
Milk
Seasonings

Optional Additions

We've also been successfully growing four little basil plants on our windowsill despite my black thumb, so I tossed a little basil on top just for kicks.

Ibought a little four-pack of basil plants for around $3-5 at the farmer's market, and we've already stripped them bare once for pesto, plus we've been pulling basil for pasta and pizza and various other dishes for the last two weeks. I love it!

How To Make This Frittata Recipe

It's pretty simple to whip up this zucchini and tomato frittata and that's exactly the way I like it! First, you're going to prepare your vegetables by chopping everything up and mincing the garlic.

FAQ

What’s the difference between a frittata and an omelet?

They're both cooked and served differently! While an omelet is cooked on high heat and served immediately, a frittata is cooked over a lower heat for a longer period of time. Omelets are served hot and frittatas are often served cooled, which makes them a great dish for a gathering!

How do you keep a frittata fluffy?

It's all about the milk! You can use plant-based milk if you'd like, but without milk altogether the frittata will come out rather flat. Which is also delicious, just not fluffy.

What makes frittata rise?

The eggs expanding in the baking process is what makes a frittata fluff up, so be sure to not overbeat your eggs.

Variations and Dietary Modifications

Add mushrooms for a more savory umami flavor.
You can add potatoes to make it a little more filling.
If you eat meat, add sausage!
Swap out the tomato and/or zucchini based on the veggies you have on hand.

Vegetarian: Yep!
Paleo: Sorry, but you'll have to skip the cheese! Maybe you could replace it with sausage?

Related Recipes to Try

Paleo Sausage and Pepper Frittata
Frittata Breakfast Sandwich
Broccoli Cheddar Frittata
Dairy-Free Whole30 Zucchini Rollatini

I hope you enjoy this recipe! If you make it, please be sure to leave a ⭐️ review and comment below! For videos of different recipes from my blog, please check out myYouTube channel, and follow me over on Instagram!

Zucchini and Tomato Summer Frittata

Caitlin Self, MS, CNS, LDN

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Meal

Cuisine Vegetarian

Servings 6

Calories 115 kcal

Ingredients

▢ 1 teaspoon oil
▢ ½ medium onion sliced
▢ 1 medium zucchini chopped
▢ 1 clove garlic mince or crush
▢ 6 eggs
▢ ½ cup milk can use almond, cashew, cow's
▢ ½ teaspoon salt
▢ pepper to taste
▢ ¼ cup feta cheese optional
▢ 2 medium tomatoes sliced

Instructions

Prepare the vegetables: slice the onion in wedges, chop the zucchini into small bite-sized pieces, and slice the tomato into about 8 slices. Mince the garlic.
In a large cast iron skillet, warm a teaspoon of oil. Sauté the onion for a couple of minutes, just until slightly translucent. Add the chopped zucchini and garlic and sauté for another 3 minutes, or until most of the water has cooked out of the vegetables.
Meanwhile, whisk together the eggs, milk, salt, and pepper to taste. When the vegetables are done, pour the egg mixture into the pan. Let cook for another 2 minutes on the stovetop, then cover with the crumbled feta cheese and the sliced tomatoes.
Remove from stovetop and place in oven. Bake on 350ºF for 30-35 minutes, or until cooked through and slightly brown on top.
Let cool slightly and carefully remove from pan, then sliced into 4-6 pieces. Serve immediately or store in the fridge or freezer until ready to enjoy.
Optional: top with fresh herbs like basil or parsley.

Notes

Easy to make paleo by skipping the cheese.

Nutrition

Calories: 115kcalCarbohydrates: 5gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 172mgSodium: 340mgPotassium: 293mgFiber: 1gSugar: 3gVitamin A: 704IUVitamin B1: 0.1mgVitamin B2: 0.3mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin B12: 1µgVitamin C: 12mgVitamin D: 1µgVitamin E: 1mgVitamin K: 5µgCalcium: 93mgCopper: 0.1mgFolate: 38µgIron: 1mgManganese: 0.1mgMagnesium: 20mgPhosphorus: 154mgSelenium: 15µgZinc: 1mgCholine: 140mg

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