Quick Description:
This Mediterranean Zucchini and Tomato Frittata is a light, savory dish perfect for breakfast, brunch, or even a light dinner. With fresh zucchini, juicy tomatoes, and crumbled feta cheese, it’s packed with flavor and makes a nutritious, satisfying meal.
Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 4 servings
- WW Points per Serving: 5 points (estimated, varies by ingredients)
Ingredients List:
- 6 large eggs
- ½ cup milk (or heavy cream for a richer texture)
- 1 medium zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled (or shredded cheese of choice)
Instructions:
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or frittata pan with cooking spray or a small amount of oil. -
Sauté the Vegetables:
In the prepared skillet, heat a drizzle of olive oil over medium heat. Add the zucchini slices and sauté for 3-4 minutes until they begin to soften. Add the halved cherry tomatoes and cook for another 2-3 minutes until the vegetables are tender and lightly browned. -
Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk (or heavy cream), and a pinch of salt and pepper. Pour the egg mixture evenly over the sautéed zucchini and tomatoes in the skillet. -
Add the Feta Cheese:
Sprinkle the crumbled feta cheese (or your choice of shredded cheese) evenly over the top of the frittata. -
Cook the Frittata:
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is slightly golden. If you prefer a crispier top, broil for an additional 1-2 minutes. -
Serve & Enjoy:
Let the frittata cool for a couple of minutes before slicing into wedges. Serve warm, garnished with fresh herbs (optional), and enjoy!
Dietary Info:
- Vegetarian
- Gluten-Free
- Packed with Veggies
- Rich in Protein (from eggs and feta)
Recipe Variations and Serving Suggestions:
-
Flavor Variations:
- Add olives, red onion, or roasted red peppers for an extra Mediterranean twist.
- Swap feta for goat cheese, cheddar, or Parmesan for different cheese flavors.
-
Serving Suggestions:
- Serve with a side of mixed greens for a fresh and balanced meal.
- Pair with whole-grain toast or roasted potatoes for a more filling breakfast or brunch.
Storage and Make-Ahead Information:
-
Storage Instructions:
Store any leftover frittata in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving. -
Make-Ahead Tips:
This frittata can be made ahead of time and stored in the fridge. It’s also great cold or at room temperature, making it perfect for meal prep.
Frequently Asked Questions (FAQs):
-
Q: Can I use a different type of cheese?
A: Yes! Feel free to use shredded mozzarella, Parmesan, or any cheese of your choice. -
Q: Can I make this frittata dairy-free?
A: Yes! Use a dairy-free milk (like almond or oat milk) and dairy-free cheese alternatives for a completely dairy-free version. -
Q: Can I add more veggies to this frittata?
A: Absolutely! You can add spinach, bell peppers, onions, or mushrooms for more flavor and nutrients.
Optional Personal Story or Additional Notes:
This Mediterranean Zucchini and Tomato Frittata is one of my go-to recipes when I want a healthy and delicious meal without much effort. It’s perfect for brunches, but I also love serving it as a quick dinner when I don’t have much time. The flavors are so fresh, and it’s always a hit!
Nutritional Values (per serving):
- Calories: 210 kcal
- Protein: 14g
- Fat: 15g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
- Sodium: 400mg
- Sugar: 4g
