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RecipeWW Recipes

Zucchini and Tomato Frittata

Updated on 4 min read
image 9 Recipe, WW Recipes

A light, fluffy, and veggie-packed frittata perfect for breakfast, brunch, or a quick dinner.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Dietary: Vegetarian, Gluten-Free, WW-Friendly

image 9 Recipe, WW Recipes

Ingredients

  • 6 large eggs
  • 1 medium zucchini, thinly sliced
  • 1 cup cherry tomatoes or 1 large tomato, chopped
  • 1/2 cup shredded cheese (cheddar, mozzarella, or feta) – optional for WW points adjustment
  • 1/4 cup milk or cream (optional, for creaminess)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley or basil, chopped (plus extra for garnish)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup chopped onions (optional)

WW SmartPoints: 5 per serving (with cheese and milk; adjust if using plant-based or skipping dairy)

Instructions

1. Prep the vegetables

  1. Slice the zucchini thinly.
  2. Chop tomatoes if using a large tomato.
  3. Optional: Sauté onions in 1 tablespoon olive oil over medium heat until translucent.

2. Cook vegetables

  1. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat.
  2. Add zucchini (and onions, if using) and cook 3–4 minutes until softened.
  3. Add tomatoes and cook another 2 minutes. Season with a pinch of salt and pepper.

3. Prepare egg mixture

  1. In a bowl, whisk eggs with milk/cream, salt, pepper, and garlic powder.
  2. Stir in half of the cheese and chopped herbs.

4. Combine & cook

  1. Pour the egg mixture into the skillet over the cooked vegetables.
  2. Cook over medium-low heat for 4–5 minutes until the edges start to set.

5. Top & bake

  1. Sprinkle remaining cheese on top.
  2. Transfer skillet to oven and bake at 375°F (190°C) for 10–15 minutes until the center is set and top is lightly golden.
    • Alternative: Cover and cook on stovetop on low until fully set.

6. Garnish & serve

  1. Let frittata cool slightly.
  2. Garnish with fresh parsley or basil.
  3. Slice into wedges and serve warm or at room temperature.

Ingredient Notes & Substitutions

  • Zucchini: Choose firm zucchini with no soft spots.
  • Cheese: Swap for plant-based cheese to make dairy-free; can also omit to reduce WW points.
  • Milk/Cream: Any milk works; plant-based milk keeps it lighter.
  • Tomatoes: Cherry tomatoes provide sweetness and juiciness; regular tomatoes are fine.
  • Herbs: Fresh herbs provide better flavor; dried can be substituted but use 1 tsp.
  • Add-ins: Mushrooms, spinach, bell peppers, or cooked potatoes can be added for more veggies.

Equipment Tip: If you don’t have an oven-safe skillet, cook completely on stovetop over very low heat, covered.

Recipe Variations

  • High-Protein: Add 1/2 cup cooked chicken or turkey sausage (adjust WW points).
  • Low-Carb / WW-Friendly: Skip cheese or use reduced-fat cheese; omit cream.
  • Flavor Twist: Add 1/2 tsp smoked paprika or red pepper flakes for a slight kick.
  • Vegan Option: Use chickpea flour batter and plant-based cheese.

Serving Suggestions

  • Serve with a side salad for a light lunch or brunch.
  • Pair with whole-grain toast or avocado slices for extra satisfaction.
  • Garnish with fresh herbs for a restaurant-style presentation.

Storage & Make-Ahead

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Slice and freeze individually for up to 1 month; thaw in fridge overnight.
  • Reheating: Oven at 350°F for 5–10 minutes, or microwave in 1-minute intervals.
  • Make-Ahead: Prepare veggies and egg mixture ahead; cook when ready.

Nutrition (per serving, with cheese & milk)

  • Calories: 220 kcal
  • Protein: 15 g
  • Carbs: 7 g
  • Fat: 15 g
  • Fiber: 2 g
  • Sodium: 320 mg
  • WW Points: 3.5 per serving

Dietary Highlights: Vegetarian, Gluten-Free, WW-Friendly

FAQs

Q: Can I make this without cheese?
A: Yes, omit cheese for a lighter, lower WW points version. Use nutritional yeast for flavor.

Q: Can I use frozen vegetables?
A: Yes, thaw and drain excess moisture before cooking to avoid a watery frittata.

Q: Can I cook it entirely on the stovetop?
A: Absolutely, cook on low heat, covered, until the eggs are fully set.

Q: Can I add other vegetables?
A: Yes! Spinach, mushrooms, bell peppers, and zucchini work beautifully.

Personal Note

I love this frittata for its versatility—it’s a weekday breakfast, a quick dinner, or an easy brunch for guests. The combination of zucchini and tomatoes keeps it fresh, light, and satisfying. It took me a few tries to get the texture perfect—soft, fluffy eggs with slightly golden edges—and now it’s a family favorite.

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