Calories: 180 per serving

6 large eggs

1/4 cup milk (or dairy-free alternative)

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

 

1. Preheat the oven:

Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.

2. Saute the veggies:

Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.

3. Prepare the egg mixture:

In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.

4. Combine and bake:

Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.

5. Serve:

Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.

Notes:

Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.

Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.

Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.

Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.

Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.

Pre-Cook the Veggies:

Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.

Use an Oven-Safe Skillet:

A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.

Avoid Soggy Frittatas:

To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.

 

Don’t Overcook:

Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.

Customize Add-ins:

Add sautéed onions, bell peppers, mushrooms, or spinach for extra variety and nutrients.

Finishing Touches:

For extra flavor, sprinkle cheese on top before broiling for a minute or two to get a golden-brown finish.

Storage and Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying it out.

Serving Ideas:

Pair with a green salad or crusty bread for a complete meal.

Serve with a dollop of sour cream, Greek yogurt, or a drizzle of pesto for added flavor.

This frittata is simple, adaptable, and perfect for meal prep!