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Frittatas are a beloved dish that encapsulate versatility and flavor in a single pan. Originating from Italy, this egg-based meal can be enjoyed at any time of day—whether it's breakfast, brunch, lunch, or even dinner. The beauty of a frittata lies in its adaptability; you can incorporate various ingredients based on personal preferences or seasonal availability. One standout version that truly highlights the flavors of summer is the Zesty Zucchini Tomato Cheddar Frittata.

Zucchini Tomato Cheddar Frittata

Discover the deliciousness of a Zesty Zucchini Tomato Cheddar Frittata, perfect for any meal of the day! This Italian egg-based dish comes together easily, showcasing fresh zucchini, ripe tomatoes, and sharp cheddar cheese that create a flavorful combination. Learn how to sauté, mix, and bake your way to a light and fluffy frittata that’s not only nutritious but also open to your creative touches. Ideal for brunches, lunches, or a cozy dinner, this dish will satisfy your taste buds and impress your guests!
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Ingredients
  

1 large zucchini, grated

1 medium-sized tomato, diced

1 cup shredded sharp cheddar cheese

6 large eggs

1/4 cup whole milk

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the frittata once you're prepared to bake it.

    Sauté the aromatics: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent. Next, add the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to burn it.

      Cook the zucchini: Add the grated zucchini to the skillet, stirring well to combine. Cook for about 5-6 minutes, stirring occasionally, until the zucchini softens and any released moisture has mostly evaporated. Season the mixture with salt and pepper to enhance the flavors.

        Prepare the egg mixture: In a separate mixing bowl, crack the 6 large eggs and pour in 1/4 cup of whole milk. Whisk them together until fully combined. Season the egg mixture with a pinch of salt and pepper. Fold in the diced tomato and half (1/2 cup) of the shredded cheddar cheese to add flavor and texture.

          Combine and distribute: Pour the prepared egg mixture evenly over the sautéed zucchini and onion in the skillet. Without stirring too much, gently mix to ensure all the ingredients are well incorporated.

            Add cheese on top: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the frittata for a delicious cheesy crust.

              Set on stovetop, then bake: Allow the frittata to cook on the stovetop for about 3-4 minutes without stirring, letting the bottom set slightly. Then, carefully transfer the skillet to the preheated oven.

                Bake to perfection: Bake the frittata for 15-20 minutes, or until it is fully set in the middle and the top is lightly golden brown. A toothpick inserted into the center should come out clean, indicating doneness.

                  Cool and serve: Once baked, remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice it into wedges for serving. Garnish each slice with fresh basil leaves to add a lovely touch and aroma.

                    - Presentation Tips: Serve the frittata warm on a rustic wooden cutting board or a colorful plate, with a few additional basil leaves scattered around for an inviting presentation. A side of mixed greens could complement your frittata beautifully.

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings