Garden-fresh flavors shine in this Tomato and Zucchini Frittata, a light yet satisfying dish perfect for brunch, lunch, or a wholesome breakfast.
With tender zucchini, juicy tomatoes, and savory Asiago cheese, every bite celebrates the essence of late summer produce in a protein-packed, low-carb meal.
What You’ll Need for This Tomato and Zucchini Frittata
- Zucchini – Adds moisture and subtle sweetness; its soft texture pairs perfectly with fluffy eggs.
- Vine-ripened tomatoes – Juicy and vibrant, they crown the frittata with bright acidity and color.
- Asiago cheese – A sharp, nutty cheese that gives the dish depth and a golden top.
- Eggs and egg whites – The hearty base that binds everything together while keeping it light and protein-rich.
- Onion – Sautéed until golden, it brings mellow sweetness and aroma to the mix.
- Olive oil – A touch of richness to cook the vegetables without overpowering the fresh ingredients.
- Salt and pepper – Essential to enhance and balance every flavor in the dish.
How to Make This Tomato and Zucchini Frittata
Start by sautéing onions in olive oil until caramelized and golden. Toss in the zucchini and cook until the water cooks off and the edges are slightly golden.
Whisk together eggs, egg whites, Asiago, and seasoning. Pour this over the cooked vegetables in the skillet, ensuring the eggs spread evenly.
Top with sliced tomatoes arranged in a circular pattern, season again, and cook on the stovetop just until the edges begin to firm.
Finish the frittata in a preheated oven until puffed, set, and golden. Slice and serve warm.
Frittata Tips & Creative Variations
For an extra pop of flavor, toss in a handful of chopped basil or a sprinkle of crushed red pepper. Swap Asiago for Parmesan or goat cheese if desired—both add a different layer of richness.
Use cherry tomatoes if you’re short on slicing time, and feel free to add cooked spinach or diced bell peppers for a veggie-packed version. Always drain excess moisture from vegetables before adding the eggs to avoid a soggy center.
Storing Leftovers the Smart Way
Let the frittata cool completely before storing. Refrigerate slices in an airtight container for up to four days. Reheat gently in the oven or a skillet over low heat to restore its texture without drying it out.
You can also freeze portions individually—wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge and warm in the oven for a quick, satisfying meal anytime.
Zucchini and Tomato Frittata
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.
