Zucchini and Tomato Frittata

I’ve made a lot of quick, throw-together meals in my kitchen, but this zucchini and tomato frittata always feels like one of those dishes that magically delivers more flavor than the effort it requires. Every time I make it, I end up saying, “Why don’t I cook this more often?” And if you’re anything like me—someone who wants something fresh, comforting, and a little impressive without much hassle—you’re going to love this recipe too.

This is a simple, rustic frittata that brings together tender zucchini, juicy tomatoes, sweet onions, and fluffy eggs. It’s light but still satisfying, colorful without trying too hard, and perfect for any time of day—breakfast, brunch, lunch, or even a lazy dinner when you don’t feel like fussing.

What makes this recipe special is how it turns basic ingredients you probably already have into something that feels warm, cozy, and homemade. There’s nothing complicated here—just honest, bright flavors coming together in a skillet. And because everything cooks in one pan, you get the satisfaction of a truly easy meal that still feels like you’re treating yourself.

Why You’ll Love This Recipe

• Fresh, clean flavors that taste like summer even when it’s not
• Perfect for quick meals—ready in under 30 minutes
• Light, healthy, and full of protein and veggies
• Beginner-friendly with simple, forgiving steps
• Customizable with herbs, cheese, and extra veggies
• Delicious warm, room temp, or even cold from the fridge

Tools You’ll Need

• 10-inch oven-safe skillet (cast iron or stainless steel)
• This is where the magic happens. The skillet goes from stove to oven, letting the eggs puff up perfectly.
• Cutting board and sharp knife
• You’ll use these to slice the zucchini, onion, and tomatoes thinly so they cook quickly and evenly.
• Mixing bowl
• Just large enough to whisk your eggs with the seasoning.
• Whisk or fork
• For beating the eggs until they’re light and smooth.
• Spatula
• Helps you gently stir the vegetables and lift the edges of the frittata if needed.

Ingredients (US + Metric)

• 8 large eggs
• 1 medium zucchini, thinly sliced (about 1 cup / 150 g)
• 1 cup cherry tomatoes, halved (150 g) or 1 medium tomato, diced
• 1 small onion, thinly sliced (about ½ cup / 75 g)
• 2 tablespoons olive oil (30 ml)
• ¼ cup grated Parmesan or cheddar (25 g) – optional but delicious
• ¼ teaspoon salt (1.5 g), or to taste
• ¼ teaspoon black pepper (1 g)
• ¼ teaspoon dried oregano (optional)
• Fresh basil or parsley for topping

How to Make Zucchini and Tomato Frittata

1. Preheat the oven

Set your oven to 375°F (190°C). You want it hot and ready so the frittata cooks evenly.

2. Prepare the vegetables

Slice the zucchini and onion thinly. If you’re using cherry tomatoes, just slice them in half. I like keeping the vegetables thin because they soften faster and create this lovely, layered texture.

3. Sauté the veggies

Place your skillet over medium heat and add the olive oil.

Add the onions and zucchini. Cook for about 5–7 minutes, stirring occasionally until everything looks soft and lightly golden.

You’ll notice the zucchini releasing moisture—don’t panic. It evaporates as it cooks, and the flavor concentrates nicely.

4. Add the tomatoes

Toss the tomatoes into the skillet and cook for 2 more minutes. They should soften a bit but still hold their shape.

5. Whisk the eggs

In a bowl, whisk together the eggs, salt, pepper, cheese (if using), and oregano. When it looks smooth and a little foamy, you’re good.

6. Pour the eggs into the skillet

Lower the heat slightly and pour the egg mixture over the veggies.

Don’t stir it—just gently spread the vegetables so everything looks even. You’ll see the edges set first, and that’s exactly what you want.

7. Transfer to the oven

Move the skillet into the preheated oven and bake for 10–12 minutes.

You’ll know it’s ready when the top looks set and slightly puffed. If you give the pan a gentle wiggle and the center doesn’t jiggle too much, it’s perfect.

8. Rest, slice, and serve

Let it cool for 3–5 minutes. This helps the texture settle. Slice into wedges, sprinkle with fresh basil or parsley, and enjoy.

Serving Ideas

• Pair with toasted sourdough or garlic bread
• Serve with a light green salad
• Add a dollop of Greek yogurt or ricotta on top
• Enjoy it as a protein-packed breakfast with fruit on the side
• Wrap a slice in a warm tortilla for a quick breakfast wrap

Variations and Customizations

• Add chopped spinach or kale
• Swap cheese: goat cheese, feta, mozzarella, or Swiss
• Add cooked bacon, ham, or chicken
• Use bell peppers for extra color
• Add heat with chili flakes or jalapeños
• Make it extra herbaceous with thyme or dill

Make-Ahead and Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in the microwave for 30–40 seconds or warm gently in a skillet
• This frittata is delicious cold—perfect for work lunches
• You can prep the veggies ahead, store them separately, and cook fresh when needed

Pro Tips and Mistakes to Avoid

• Don’t rush sautéing the veggies—soft, golden vegetables add flavor
• Avoid too much liquid: juicy tomatoes can water things down, so cook briefly before adding eggs
• Don’t overbake—the frittata should be just set, not rubbery
• If using more veggies, increase eggs to keep the texture balanced
• Preheat your skillet for even cooking
• Let it rest before slicing; it makes the edges cleaner and the slices prettier

Recipe Information

• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Nutrition (per serving, approximate)

• Calories: 185
• Protein: 12 g
• Fat: 12 g
• Carbs: 6 g
• Fiber: 1.5 g

If you make this zucchini and tomato frittata, I’d genuinely love to hear how it turned out for you. Share it with someone who loves simple, fresh food, or leave a comment telling me what twists you added. I hope this recipe finds a regular spot in your kitchen the way it has in mine. Happy cooking!