Ultimate Zucchini Egg Frittata with Tomato‑Cheese Topping

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This Ultimate Zucchini Egg Frittata transforms humble garden vegetables into a spectacular—and surprisingly easy—savory pie. At its heart lie tender ribbons of zucchini bound by a custardy blend of eggs and just enough flour to create structure without heaviness. A fragrant layer of oregano and freshly cracked black pepper infuses every bite, while a crown of sweet tomato slices and bubbling cheese melts into a golden, irresistible finish. Served hot or at room temperature, it shines as a crowd‑pleasing brunch centerpiece, a light dinner paired with a crisp salad, or boxed lunches—a testament to how simple ingredients can produce extraordinary flavor and texture.

Preparation, Cook, and Total Times

Preparation Time: 15 minutes (grating, whisking, slicing)

Stovetop Cook Time: 7 minutes (initial set of the frittata)
Oven Bake Time: 12 minutes (to finish and melt the topping)
Total Time: 34 minutes

Yield

This recipe makes one 9‑inch frittata, yielding 6 generous wedges or 8 more modest slices.

Cuisine

Italian‑inspired bistro fare with a Mediterranean twist, drawing on classic zucchini fritter traditions and the satisfying custard texture of a Spanish‑style tortilla.

Full List of Ingredients

Frittata Base:

2 medium zucchini (about 300 g), ends trimmed and grated
3 large eggs, at room temperature
3 tablespoons all‑purpose flour

1 teaspoon fine sea salt, plus more for seasoning tomatoes
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano (or 1 teaspoon fresh, finely chopped)

2 tablespoons olive oil, divided

Tomato‑Cheese Topping:

3 small to medium ripe tomatoes (≈300 g total), sliced into ¼ cm rounds
100 g (3.5 oz) mozzarella or cheddar cheese, finely grated
1 tablespoon olive oil

Fresh basil leaves or chopped parsley, for garnish

Step‑by‑Step Cooking Directions

Preheat & Prep Work:
Preheat your oven to 200 °C (390 °F). Place an ovenproof non‑stick skillet (10–12 inches) in the oven while it heats—this ensures even cooking when you first transfer the batter to the hot pan.
Grate & Drain Zucchini:
Grate the zucchini on the large-holed side of a box grater. Place the shredded zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible—this step prevents a watery frittata and helps maintain a light texture.

Whisk the Eggs & Dry Ingredients:
In a large mixing bowl, crack the 3 eggs and whisk until the yolks and whites are fully combined. Add the flour, salt, pepper, and oregano. Whisk again until the mixture is smooth, with no flour lumps. The flour provides just enough structure to the eggs without weighing them down.
Incorporate Zucchini & Oil:
Stir the drained zucchini into the egg mixture until evenly distributed. Drizzle in 1 tablespoon of olive oil and fold gently—this little bit of oil helps create a tender custard and prevents sticking when cooking.
Initial Stovetop Cooking:
Carefully remove the preheated skillet from the oven (use oven mitts!) and add the remaining tablespoon of olive oil, swirling to coat the bottom. Immediately pour in the zucchini‑egg batter and spread it out evenly. Return the pan to the stove over medium heat. Cook undisturbed for 5–7 minutes, until the edges are set and the center begins to firm but is still slightly jiggly.

Add Tomato Slices & Cheese:
Remove the skillet from the heat. Arrange the tomato slices in a single layer over the surface, overlapping only slightly. Sprinkle the grated cheese evenly on top of the tomatoes. Drizzle lightly with olive oil and season the tomatoes with a pinch of salt and freshly ground pepper.
Finish in the Oven:
Transfer the skillet back into the preheated oven. Bake for 10–12 minutes, or until the cheese is melted, bubbling, and lightly golden, and the frittata is fully set (a toothpick inserted in the center should come out clean).
Rest & Garnish:
Remove the frittata from the oven and let it rest for 5 minutes—this settling time yields cleaner wedges. Run a spatula around the edges to ensure it loosens from the pan. Garnish with fresh basil leaves or a sprinkle of chopped parsley, then slice into wedges. Serve warm or at room temperature.

Nutritional Information (Per Serving, Approximate)

Calories: 190 kcal
Total Fat: 12 g (Saturated Fat: 4 g)
Cholesterol: 155 mg

Sodium: 380 mg
Total Carbohydrates: 8 g (Fiber: 1.5 g; Sugars: 3 g)
Protein: 10 g

Origins and Popularity of the Recipe

The frittata—an Italian cousin of the Spanish tortilla—is a centuries‑old staple in Southern Europe. Traditionally, farmers would stretch eggs with leftover vegetables or cured meats, creating a one‑dish meal that could be eaten hot or cold. Zucchini, a summer squash abundant in Mediterranean gardens, naturally became an ideal candidate. Over time, American home cooks have embraced the frittata for its simplicity and adaptability, leading to countless variations that top the basic egg base with global flavors. The addition of sliced tomatoes and melted cheese harkens back to classic bruschetta toppings, marrying two Italian icons in a portable, skillet‑baked format beloved by brunch aficionados and busy families alike.

Reasons Why You’ll Love This Recipe

Speed and Ease: From fridge to table in just over half an hour.

Versatility: Customize with leftover veggies, fresh herbs, or different cheeses.
Meal‑Prep Friendly: Frittata slices keep well in the fridge for 2–3 days and reheat beautifully.
One‑Pan Clean‑Up: Minimal tools—just one skillet and a handful of bowls.

Balanced Nutrition: A satisfying mix of protein, healthy fats, and fresh produce.

Health Benefits

High in Protein: Eggs and cheese supply essential amino acids for muscle maintenance.
Low in Carbs: With only 8 g carbohydrates per serving, it fits into low‑carb meal plans.

Rich in Vitamins: Zucchini and tomatoes provide vitamins A and C, plus antioxidants like lycopene.
Healthy Fats: Olive oil and cheese contribute monounsaturated and saturated fats that support satiety.
Fiber Boost: Even a small amount of zucchini adds dietary fiber, aiding digestion.

Serving Suggestions

Brunch Spread: Pair with crusty bread, fresh fruit, and mimosas.
Light Lunch: Serve alongside a simple arugula salad dressed in lemon vinaigrette.
Picnic Ideal: Cut into squares and pack cold—perfect for outdoor dining.

Dinner Option: Accompany with roasted root vegetables or grilled asparagus.
Sauces & Sides: Offer a side of pesto, harissa, or sour cream for dipping.

Cooking Tips

Grate Uniformly: Use the large holes of a box grater for zucchini to avoid overly watery strands.

Drain Well: Squeeze out zucchini moisture thoroughly—this is the key to a non‑soggy frittata.
Preheat the Pan: Heating the skillet in the oven before adding batter ensures immediate sizzle and prevents sticking.
Don’t Overmix: Fold ingredients just until combined—overworking eggs can lead to a rubbery texture.

Monitor Browning: Keep an eye on the broiler or oven rack to avoid burned cheese or tomato edges.

Variations to Try

Mediterranean Twist: Add chopped olives, sun‑dried tomatoes, and crumbled feta.
Herb‑Infused: Fold in fresh dill, parsley, or chives for a burst of green flavor.

Meaty Upgrade: Stir in cooked bacon bits, prosciutto strips, or diced ham with the zucchini.
Spicy Kick: Sprinkle red pepper flakes into the egg batter or top with sliced jalapeños.
Vegan Adaptation: Replace eggs with chickpea flour “omelet” batter and use vegan cheese.

Conclusion

This Ultimate Zucchini Egg Frittata with Tomato‑Cheese Topping proves that every home cook needs a dependable, customizable recipe in their arsenal. Its effortless assembly, minimal cleanup, and crowd‑pleasing flavors make it perfect for any mealtime occasion—from a leisurely weekend brunch to an impromptu weeknight supper. Embrace the simplicity of garden‑fresh zucchini and ripe tomatoes, elevate them with a creamy egg custard and bubbly cheese, and discover your new go‑to for delicious, nutritious cooking.

Comprehensive FAQ

Can I use frozen zucchini?
Yes—thaw completely, then squeeze out all excess water before using.

How do I prevent the frittata from sticking?
Ensure the skillet is well‑oiled and fully preheated before adding the batter.
Is it okay to skip the flour?
You can omit the flour for a looser texture; just be gentler when transferring and slicing.
Can I bake it entirely in the oven?
Yes—pour batter into a greased 9 × 9 in square pan and bake at 200 °C (390 °F) for 20–25 minutes before adding topping.

What other cheeses work well?
Gruyère, fontina, or a sharp cheddar each bring unique melting qualities and flavors.
How do I reheat leftovers?
Warm individual slices in a 175 °C (350 °F) oven for 5 minutes or microwave on medium for 1 minute.
My frittata sank in the middle—why?
Likely from opening the oven too soon or underbaking; ensure it’s fully set before removing.

Can I make mini frittatas?
Absolutely—divide the batter among a greased muffin tin and bake for 12–15 minutes.
How do I store and freeze?
Store covered in the fridge for up to 3 days; freeze individual slices in airtight bags for up to 1 month.
Is this suitable for meal prep?
Yes—prepare in advance, portion, and simply reheat for quick breakfasts or lunches all week.