A light, rich and delicious Zucchini Onion & Tomato Frittata that makes a fancy and flavorful breakfast or brunch treat.
Not only is this Zucchini, Onion & Tomato Frittata beautiful to look at, you’ll be amazed at the light yet rich flavor.
It’s packed with healthy vegetables then baked in the oven to get the eggs to set and finished with a quick flash under the broiler to get the edges that crisp, golden brown.
A great light way to start your day.
Now, you all know my long, difficult history with cracking eggs. If you don’t remember, you can read about it, and the proverbial ‘training bowl’, in these posts: Applesauce Muffins, Fortune Cookie Lips and Chocolate Stout Cupcakes.
So, you can imagine how worried I was about the mess I was going to make when I tried to tackle this 8 egg filled frittata! Yikes!
Friends, before I even got started with the recipe, I committed to becoming the best egg cracker ever. So, believe it or not, I headed over to YouTube to see what I was doing wrong!
Thank you YouTube! 8 eggs, no shells. not.one.single.shell. Success!
As it turns out, I learned that I was hitting the eggs on the counter top way to softly, causing smaller shards of cracked shell, which loosened just enough for the larger pieces to break off and fall into the bowl.
Who knew? 🙂
I was feeling so proud of myself, I decided to have a little fun in the kitchen and play with the food!
Tada! Zucchini flowers. 🙂
Really, it’s the little things.
But, tell me – don’t you love how absolutely adorable these cut zucchini look? See…flowers!
If you take away anything from this post, just know this: If you can crack eggs, this Zucchini Onion & Tomato Frittata is simple to make, tastes amazing and will look gorgeous on your table.
Enjoy!
Zucchini, Onion & Tomato Fritatta
Ingredients
- 3 tablespoons butter
- 2 tablespoons canola oil
- 2 medium zucchini thinly sliced *(see note)
- 1 medium onion cut in half and sliced
- 1/2 cup grated Parmesan cheese divided
- 1 cup cherry tomatoes sliced in half
- 8 large eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh basil
Optional
- 1 roma tomato diced (approximately 1/2 cup)
- Garnish: chopped seeded roma tomatoes
Instructions
- Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat. Add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese and tomatoes.
- Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
- Bake at 350° for 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Remove from oven and sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil.
Garnish
- Top with diced roma tomato for garnish, if desired.
Notes
Recipe modified from Cooking Light My Recipes @ Zucchini-Onion Fritatta.
Renee@Two in the Kitchen says
I need to get “crackin'” because this zucchini frittata has got me hungry today!! (Ha, ha…..did you like my little pun there?? 😉 )
Kristi says
Hahaha – I love your pun Renee! I LOLd!
Monica says
Beautiful zucchini slices, for sure! ; ) And so happy you tackled your egg-cracking problem. I love eggs so much…just bought 2 boxes this morning to replenish my stock. I need to make a frittata like this very soon. I love how you can fill it with so many different things and it makes great leftovers, too.
Kristi says
This is the first frittata I’ve ever made – although I’ve eaten them before. I will definitely be making more in the future! 🙂
Manali @ CookWithManali says
Yumm! Looks amazing Kristi! and I’m so glad you were finally able to fix your “egg cracking issue”..haha…yay for that!
Kristi says
YES! I’d like to think I’m over my egg cracking issue, but I don’t want to jinx it! Haha!
Sarah@WholeandHeavenlyOven says
I love veggie-filled frittatas! This looks like the perfect way to use up the rest of the summer produce. Gorgeous!
Kristi says
Thanks Sarah! My first frittata and it was delish! Yea for end of season garden veggies!
Josefine {The Smoothie Lover} says
Yumm… this fritata looks so delicious. And it’s gorgeous with all those colours! Oh, how I wish I could eat eggs – then this would be the first thing to make 🙂
Kristi says
What a bummer you can’t eat eggs Josefine! Don’t worry, I’ll eat your piece! 🙂
Daniela @ FoodrecipesHQ says
This morning I wanted to bake a quiche. But then I saw this beauty… I think I’llgo for a frittata! It’s crustless and possibly easier to make. Zucchini, onions and tomatoes… so good, so fresh!
Kristi says
This is so simple to make, you’ll love it! I thought of you when I was making it actually! I thought you’d love all the veggies!
Kelly says
Haha yay!!! So glad you conquered the egg crackin business girl 🙂 Love those pretty zucchini slices! This frittata looks eggcellent! 🙂
Kristi says
Hahaha! Love the joke Kelly – you made me LOL!
Lindsey @ American Heritage Cooking says
So proud of your egg cracking skills! And these frittatas look delicious and healthy! Which means I am an automatic huge fan! Breakfast after my plane lands? 😉
Kristi says
I’m still not the egg cracker you are, Miss One Hand! But, I’m working on it. And you bet! Frittatas it is – can’t wait for you to get here! 🙂
Chelsea @chelseasmessyapron says
Wow! What a gorgeous frittata Kristi!! I still have zucchini left too 🙂 Pinned!
Kristi says
Thanks Chelsea! I’m so jealous – I’m out of zucchini now! Thanks for the pin!
mimi says
This is my kind of frittata. More veggies than eggs! Gorgeous.
Kristi says
Thanks Mimi! I so appreciate that – and I’m glad you like it!
Johlene says
This looks amazing!! I love this idea and feel like making my family one now.. just looking at it makes me hungggry! 🙂
xoxo
Kristi says
Thanks Johlene – you have a beautiful week!
Ashley says
haha yay for your egg cracking success! 🙂
And big yay for this frittata – I always seem to forget about frittatas yet I certainly love them. This sounds delicious!
Kristi says
Finally, right? Hahaha! Who knew I could manage cracking 8 eggs for this frittata! 🙂
Pamela @ Brooklyn Farm Girl says
Totally loving this recipe for lots of reasons! I love that it’s so garden harvest and I love that some of the veggies could be swapped per what’s fresh.. need to try this!
Kristi says
Thanks Pamela – can you imagine the possibilities of this frittata if I had your garden? 🙂
Arpita@ The Gastronomic Bong says
Beautiful delicious frittata Kristi!! This is what i am going to cook for breakfast now. .. Can’t wait. . 😀
Kristi says
Thanks Arpita! It was so fresh and light and filled with veggies – so I’m glad you like it!
Katie @ Sweet Society says
I love me a good veggie frittata:) Looks delicious!
Kristi says
Thanks Katie! I’m so glad you like it!
ananda says
how yummy kristi!! i love the way you cut the zucchini into discs, very pretty and rustic, reminds me of photos of tuscany! =)
Kristi says
Thanks Ananda! I appreciate that!
Lorraine @ Not Quite Nigella says
Great timing Kristi! We’ll be coming into tomato and zucchini season in a few months! 😀
Kristi says
Yea! So glad to give you an idea for creating something fabulous!
Kristi @ My SF Kitchen says
MMM this looks so yummy!! Can’t wait to make it when I get back home from Germany!!
Kristi says
Thanks Kristi! Have fun on your trip!