Description
A vibrant, protein-packed frittata loaded with fresh zucchini, juicy tomatoes, and gooey melted mozzarella, perfect for a hearty breakfast or light dinner.
Ingredients
Scale
For the Crust:
- 6 large eggs
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, Parmesan cheese, oregano, salt, and pepper until well combined.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Add the zucchini and garlic to the skillet, cooking until zucchini is tender, about 5-6 minutes. Stir in the cherry tomatoes and cook for another 2 minutes.
- Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the shredded mozzarella on top.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and the cheese is golden and bubbly.
- Let cool for 5 minutes, then garnish with fresh basil before slicing and serving.
Notes
You can customize the seasonings to taste.