I love tomatoes raw, I love them on toast and grilled cheese sandwiches, I love them roasted on pizza, and I especially love them on this Zucchini and Tomato Summer Frittata. This summer vegetable frittata is the perfect way to incorporate fresh veggies into your meal - plus, it's so easy to make!
Recipe: $4.40 | Per Serving: $0.73 | Yield: 6
Why I Love This Zucchini and Tomato Summer Frittata
The tomatoes and the zucchini I had in my fridge inspired this dish. Frittatas are really easy to put together, and this is the first one I've made in a cast-iron skillet in a long long time.
Don't get me wrong, making a frittata in a rice cooker is so awesome and easy, but using a cast iron skillet means you can sauté your vegetables in the same pan you cook the frittata in, which is extra great.
This recipe is really easy and delicious, and only about $4.40 for 4-6 servings! Frittatas are great for breakfast, lunch, or dinner, and I'm super excited about 3 days of easy breakfasts for us this week.
Ingredients to Make a Summer Vegetable Frittata
I've made a lot of frittatas in my life, and despite all the various (often Paleo) iterations, I now know that my favorite addition is CHEESE. The feta in this dish is salty and tangy and is perfect for summer flavors.
I think this particular frittata would be great with Parmesan or goat cheese also.
The remaining ingredients include:
- Onion and garlic
We've also been successfully growing four little basil plants on our windowsill despite my black thumb, so I tossed a little basil on top just for kicks.
I bought a little four-pack of basil plants for around $3-5 at the farmer's market, and we've already stripped them bare once for pesto, plus we've been pulling basil for pasta and pizza and various other dishes for the last two weeks. I love it!
How To Make This Frittata Recipe
It's pretty simple to whip up this zucchini and tomato frittata and that's exactly the way I like it! First, you're going to prepare your vegetables by chopping everything up and mincing the garlic.
Then you'll saute the onion in the cast iron skillet and then add all of the vegetables. While they cook, you'll whisk the eggs, milk, and seasonings, and then add the mixture to the pan to cook through.
Top with feta, bake for 30-35 minutes, and voila! It's time to enjoy!
They're both cooked and served differently! While an omelet is cooked on high heat and served immediately, a frittata is cooked over a lower heat for a longer period of time. Omelets are served hot and frittatas are often served cooled, which makes them a great dish for a gathering!
It's all about the milk! You can use plant-based milk if you'd like, but without milk altogether the frittata will come out rather flat. Which is also delicious, just not fluffy.
The eggs expanding in the baking process is what makes a frittata fluff up, so be sure to not overbeat your eggs.
Variations and Dietary Modifications
- Add mushrooms for a more savory umami flavor.
- You can add potatoes to make it a little more filling.
- If you eat meat, add sausage!
- Swap out the tomato and/or zucchini based on the veggies you have on hand.
Paleo: Sorry, but you'll have to skip the cheese! Maybe you could replace it with sausage?
Related Recipes to Try
- Paleo Sausage and Pepper Frittata
- Frittata Breakfast Sandwich
- Broccoli Cheddar Frittata
- Dairy-Free Whole30 Zucchini Rollatini
I hope you enjoy this recipe! If you make it, please be sure to leave a ⭐️ review and comment below! For videos of different recipes from my blog, please check out my YouTube channel, and follow me over on Instagram!
Zucchini and Tomato Summer Frittata
- 1 teaspoon oil
- ½ medium onion sliced
- 1 medium zucchini chopped
- 1 clove garlic mince or crush
- 6 eggs
- ½ cup milk can use almond, cashew, cow's
- ½ teaspoon salt
- pepper to taste
- ¼ cup feta cheese optional
- 2 medium tomatoes sliced
- Prepare the vegetables: slice the onion in wedges, chop the zucchini into small bite-sized pieces, and slice the tomato into about 8 slices. Mince the garlic.
- In a large cast iron skillet, warm a teaspoon of oil. Sauté the onion for a couple of minutes, just until slightly translucent. Add the chopped zucchini and garlic and sauté for another 3 minutes, or until most of the water has cooked out of the vegetables.
- Meanwhile, whisk together the eggs, milk, salt, and pepper to taste. When the vegetables are done, pour the egg mixture into the pan. Let cook for another 2 minutes on the stovetop, then cover with the crumbled feta cheese and the sliced tomatoes.
- Remove from stovetop and place in oven. Bake on 350ºF for 30-35 minutes, or until cooked through and slightly brown on top.
- Let cool slightly and carefully remove from pan, then sliced into 4-6 pieces. Serve immediately or store in the fridge or freezer until ready to enjoy.
- Optional: top with fresh herbs like basil or parsley.
Caitlin Self, MS, CNS, LDN
😍 my thoughts exactly!
Oh yum! Basil, zucchini and tomato make a delicious combination.
Caitlin Self, MS, CNS, LDN
Could not agree more! Such an easy summer breakfast. :)