This Tomato & Zucchini Frittata is a vibrant, wholesome dish that brings together the best of summer flavors in just 35 minutes. Juicy tomatoes and tender zucchini meld with fluffy eggs, creating a dish that’s both hearty and light. The golden crust adds a satisfying crunch, while the melty cheese ties everything together with creamy richness. Perfect for breakfast, brunch, or even a quick dinner, it’s a versatile crowd-pleaser that’s as nourishing as it is delicious.
With only 5 minutes of prep, this frittata is a lifesaver for busy days without compromising on taste. The fresh, garden-inspired ingredients shine through, offering a burst of sweetness from the tomatoes and a subtle earthiness from the zucchini. Each bite is a delightful balance of textures and flavors, making it a dish you’ll want to savor again and again. Whether you’re cooking for one or a group, this recipe is sure to impress with its simplicity and charm.
Fresh & Flavorful Ingredients
- 6 eggs
- ¼ cup Original Almond Breeze Almond Milk (Unsweetened) (or substitute with any milk of choice)
- 1 teaspoon extra-virgin olive oil
- Handful of chopped leafy greens (sweet potato greens, spinach, or kale)
- 1 small zucchini, sliced into thin coins
- 1 garlic clove, minced
- Pinch of smoked paprika
- 2 medium tomatoes, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs – sage, thyme, or basil (use basil as a garnish if preferred)
- Sea salt & fresh black pepper, to taste
Simple Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a bowl or blender, whisk together eggs and almond milk with a pinch of salt. (Using a blender creates a fluffier texture.) Set aside.
- Heat an 8 or 10-inch oven-safe skillet on the stove over medium heat. Add olive oil, then toss in the chopped greens, zucchini, minced garlic, and a pinch of salt and pepper. Cook for 1-2 minutes, until greens wilt and zucchini softens slightly.
- Sprinkle in a pinch of smoked paprika, stir, then pour the egg mixture into the skillet.
- Arrange the sliced tomatoes and halved cherry tomatoes on top. Season with more salt and pepper.
- Turn off the stove and carefully transfer the skillet to the preheated oven.
- Bake for 20-30 minutes, or until the eggs are just set. (The center should no longer jiggle when shaken.)
- During the last 5 minutes of baking, sprinkle sage and thyme on top. (If using basil, add it fresh after baking.)
- Remove from the oven and let cool for 15 minutes before slicing. Serve warm, adding more salt and pepper to taste.
Perfect Pairings: Serving Suggestions
This Tomato & Zucchini Frittata is a versatile dish that shines on its own or as part of a larger meal. For a light breakfast, pair it with a slice of whole-grain toast or a fresh fruit salad. If serving for brunch or lunch, add a side of mixed greens drizzled with balsamic vinaigrette or a dollop of creamy avocado. Pro tip: A sprinkle of crumbled feta or goat cheese on top adds a tangy twist!
Make It Your Own: Recipe Variations
Feel free to customize this frittata to suit your taste or pantry staples. Swap zucchini for yellow squash or add bell peppers for extra crunch. If you’re not a fan of almond milk, regular milk or oat milk works just as well. For a heartier version, toss in cooked sausage or bacon crumbles. Experimenting with herbs? Try rosemary or oregano for a different flavor profile.
Leftovers Made Easy: Storage & Reheating
Store any leftover frittata in an airtight container in the fridge for up to 3 days. To reheat, simply warm a slice in the microwave for 30-60 seconds or pop it in a toaster oven at 350°F for 5-7 minutes. Tip: Frittatas also taste great cold, making them a perfect grab-and-go option for busy mornings.
Kitchen Essentials: Equipment Guidance
An 8- or 10-inch oven-safe skillet is key for this recipe. If you don’t have one, you can transfer the mixture to a greased baking dish before popping it in the oven. A blender or whisk ensures the eggs are well-beaten for a fluffy texture. Don’t forget: Use oven mitts when handling the hot skillet!
Quick Tips for Success
For a fluffier frittata, blend the eggs and almond milk until frothy. Don’t overcook the veggies on the stove—they’ll continue to soften in the oven. Add fresh herbs like basil at the end to preserve their vibrant flavor. Remember: Let the frittata cool for 15 minutes before slicing to ensure clean, neat pieces.
Tomato & Zucchini Frittata
Ingredients
- 6 eggs
- ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
- 1 teaspoon extra-virgin olive oil
- Handful of chopped leafy greens (sweet potato greens, or spinach)
- 1 small zucchini, sliced into thin coins
- 1 garlic clove, minced
- Pinch of smoked paprika
- 2 medium tomatoes, sliced
- Handful of cherry tomatoes, halved
- Fresh herbs – sage, thyme or basil
- Sea salt & fresh black pepper
Instructions
- Preheat oven to 375 degrees.
- Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
- Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so – until the greens wilt and the zucchini starts to soften.
- Add a pinch of paprika, stir, then add the eggs.
- Add the tomatoes, more salt & pepper.
- Turn the stove off and slide your pan into the oven.
- Bake for 20-30 minutes, or until eggs are just set.
- During the last 5-ish minutes of cooking time add sage and thyme on top. (If you’re using basil, add it just as the frittata comes out of the oven).
- Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.