Go Back

Mediterranean Zucchini and Tomato Frittata

Elevate your breakfast or brunch game with this vibrant Mediterranean Zucchini and Tomato Frittata. Packed with fresh vegetables and herbs, this dish is not only nutritious but also bursting with flavor. Perfect for a cozy family meal or an impressive weekend brunch!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Skillet
  • Oven

Ingredients
  

Frittata Base

  • 4 large eggs
  • 1 medium zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 small onion finely chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil chopped
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  • Add diced zucchini and sauté for another 5 minutes until tender.
  • Stir in halved cherry tomatoes and cook for 2 more minutes.
  • In a bowl, whisk together eggs, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
  • Sprinkle crumbled feta cheese and chopped basil on top.
  • Cook on the stove for 2-3 minutes until the edges set.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set.
  • Remove from the oven, let it cool slightly, then slice and serve.

Notes

Pair with crusty bread and a fresh green salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Keyword Eggs, Frittata, Vegetarian