Description
A light and satisfying zucchini frittata packed with fresh vegetables, cheese, and herbs. Perfect for breakfast, brunch, or a healthy meal prep option.
Ingredients
6 large eggs
1 cup zucchini, thinly sliced
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan cheese
1/4 cup milk or cream
1 clove garlic, minced
1/4 cup diced onion
2 tablespoons chopped fresh parsley or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F (190°C) and prepare an oven-safe skillet.
2. Slice zucchini and tomatoes, dice onion, and mince garlic.
3. Heat olive oil in skillet over medium heat. Sauté onion for 3–4 minutes, add garlic and cook for 30 seconds.
4. Add zucchini to skillet and cook for 4–5 minutes until tender. Add tomatoes and cook for another 2 minutes. Season with salt and pepper.
5. Whisk eggs with milk, Parmesan, herbs, and a pinch of salt and pepper.
6. Pour egg mixture over vegetables in skillet and stir gently.
7. Cook on stovetop for 2–3 minutes until edges begin to set.
8. Transfer skillet to oven and bake for 12–15 minutes until center is set and top is golden.
9. Let rest for 5 minutes before slicing and serving.
Notes
Calories: 180 per serving
Protein: 11g
Fat: 13g
Saturated Fat: 4g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 320mg
Cholesterol: 190mg
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 190mg
Keywords: zucchini frittata, easy breakfast, healthy brunch