Light Zucchini and Tomato Frittata (Print Version)

Fluffy Italian-inspired frittata with zucchini, tomatoes, and fresh herbs. Ready in 30 minutes.

# Components:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach

→ Eggs & Dairy

05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Herbs & Spices

09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced

→ Oils

12 - 1 tablespoon olive oil or nonstick cooking spray

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add minced garlic and cook for 1 minute.
04 - Add cherry tomatoes and spinach; cook for 2 more minutes until spinach is wilted and tomatoes start to soften.
05 - In a bowl, whisk together eggs, skim milk, Parmesan, basil, oregano, salt, and pepper until well combined.
06 - Pour egg mixture over vegetables in skillet, stirring gently to distribute evenly. Cook undisturbed for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the frittata is puffed and the center is just set.
08 - Remove from oven and cool for 2 minutes, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, which means you can actually make this on a weekday morning instead of just thinking about it.
  • The frittata stays tender and fluffy without any heavy cream or butter tricks, so you get that restaurant-quality texture at home.
  • Leftovers taste just as good cold the next day, making it perfect for meal prepping without the kitchen guilt.
02 -
  • Don't let the vegetables release too much water before the eggs go in, or you'll end up with a soggy frittata instead of a fluffy one—this is why cooking them until just tender matters so much.
  • The frittata will look slightly underdone when you pull it from the oven, and that's exactly right; it keeps cooking as it cools and sets up perfectly.
03 -
  • Use an oven-safe skillet with a metal handle because you absolutely cannot forget about a wooden handle in the oven, which I have done.
  • Adding a splash of water to the egg mixture instead of milk works just as well and keeps it even lighter if that's your preference.
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