Zucchini and Tomato Frittata
A vibrant, oven-baked frittata infused with summer’s finest tomatoes, tender zucchini, and the rich sharpness of Asiago cheese—ideal for a satisfying breakfast, brunch, or light lunch.
Ingredients
- 2 large egg whites
- 1 medium onion finely diced
- ¼ cup grated Asiago cheese
- Kosher salt and freshly ground black pepper to taste
- 1½ cups zucchini cut into thin matchsticks (approx. 7 oz)
- 2 teaspoons olive oil
- 2 medium vine-ripened tomatoes approx. 8 oz, cored and thinly sliced crosswise
- 5 large eggs
Instructions
- Preheat the oven to 400°F. In a 10-inch skillet, warm the olive oil over medium-low heat, add the diced onion, and sauté until lightly browned, about 8 to 10 minutes. Raise the heat to medium-high, incorporate the zucchini, season with salt and pepper, and cook for an additional 2 to 3 minutes, stirring occasionally until any liquid evaporates.
- In a mixing bowl, whisk together the eggs, egg whites, Asiago cheese, and a pinch each of salt and pepper.
- Evenly pour the egg mixture over the sautéed vegetables in the skillet. Neatly layer the sliced tomatoes on top in a slightly overlapping pattern, seasoning them as well. Allow the mixture to set around the edges for about 2 minutes.
- Transfer the skillet to the preheated oven and bake for 16 to 18 minutes, or until the frittata is fully set. Remove from the oven, slice into quarters, and serve warm.
Notes
This dish can be enjoyed hot or at room temperature, making it convenient for meal prep or gatherings.