Recipe: $4.40 | Per Serving: $0.73 | Yield: 6 | Jump to Recipe
We’ve been hitting up the farmer’s market most Sundays to take advantage of all the fresh summer produce available right now, and last week we got the BEST tomatoes ever. I realized that I’ve been eating mostly grape and cherry tomatoes for the last two years due to availability in Japan, but it’s so nice to have big bright red tomatoes available again now that we’re back in the Western world. I love them raw, I love them on toast and grilled cheese sandwiches, and roasted on pizza, and I super love them on this Zucchini & Tomato Summer Frittata.
The tomatoes and the lone 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 to make! Frittatas are great for breakfast, lunch, or dinner, and I’m super excited about 3 days of easy breakfasts for us this week.
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. Parmesan, feta, and white cheddar are my top choices, and I think this particular frittata would be great with Parmesan or goat cheese also. Feta is probably my favorite cheese ever because it’s so salty and flavorful and versatile (salad! eggs! pasta! Mexican food!), but feel free to experiment with your own favorite cheeses.
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!
Paleo: Sorry, but you’ll have to skip the cheese! Replace with sausage?
- 1 teaspoon oil
- 1/2 medium onion, sliced
- 1 medium zucchini, chopped
- 1 clove garlic (mince or crush)
- 6 eggs
- 1/2 cup milk (can use almond, cashew, cow’s)
- 1/2 teaspoon salt
- pepper to taste
- 1/4 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.