Light Zucchini and Tomato Frittata (Printable version)

Fluffy Italian-inspired egg dish with fresh zucchini, tomatoes, and herbs. Ready in 30 minutes for a satisfying healthy meal.

# Ingredient list:

→ 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

# Step-by-step guide:

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

# Expert tips:

01 -
  • It quietly does its job without drama—ready in 30 minutes, packed with vegetables, and naturally light enough you won't feel sluggish afterward.
  • The herbs and fresh tomatoes save it from tasting boring or diet-like, which honestly changes everything when you're eating this way intentionally.
02 -
  • The skillet absolutely must be oven-safe or you'll have a melted handle disaster halfway through cooking; check before you start pouring eggs everywhere.
  • Undercooking slightly is better than overcooking because the residual heat keeps cooking it even after you remove it from the oven, and a slightly creamy center tastes infinitely better than a rubbery one.
03 -
  • Let your vegetables finish cooking before pouring the eggs; rushing this step means you'll end up with raw zucchini in your frittata, which nobody wants.
  • If you don't have an oven-safe skillet, you can finish cooking the frittata under the broiler instead—just watch it like a hawk because the difference between puffed and burnt is about forty-five seconds.
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