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Frittata Recipe with Tomato and Zucchini
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Tomato and Zucchini Frittata

Healthy Tomato and Zucchini Frittata loaded with flavors and spice. Ready in under 30 minutes.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Lunch
Cuisine: American
Keyword: Egg Recipes, Tomato Recipes
Servings: 8 people
Calories: 88kcal
Author: Darcey Olson
Cost: $8


  • 6 Large Eggs
  • 1/4 cup Parmesan cheese (Grated)
  • 1/8 tsp Ground Thyme
  • 1 tbsp Olive or Avocado Oil
  • 1 Small Onion (Diced)
  • 1 tsp garlic (Minced)
  • 1 Medium Zucchini (Thinly Sliced)
  • 1 Large Tomato (Thinly Sliced)
  • Salt (To taste)
  • Pepper (Thinly Sliced)


  • Pre-heat the oven to 400 degrees.
  • Whisk the eggs, cheese and thyme together in a small bowl. Set aside.
  • Pre-heat a large skillet with oil over medium high heat.
  • Add the onions and cook until soft and translucent (approx. 6-7 minutes).
  • Add the garlic and cook until fragrant (approx. 1 minute)
  • Add the zucchini and cook until soft (approx. 6-7 minutes).
  • Evenly arrange the vegetables on the skillet.
  • Pour the egg mixture over the vegetables and cook for 2-3 minutes.
  • Transfer the oven proof skillet to the oven and bake for 14-15 minutes until the middle is set.
  • Serve immediately or refrigerate and enjoy for up to 3 days.
  • Top with salt and/or pepper, to taste.


Calories: 88kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 100mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 1mg