Ingredients:

• 1 zucchini, grated or sliced
• 100 g cheese, grated (cheddar, mozzarella, or a mix)
• 5 eggs
• 1 tomato, sliced
• 2 cloves garlic, minced
• 1 tsp Herbs de Provence
• Fresh parsley, chopped (for garnish)
• Salt, to taste
• Black pepper, to taste (optional)
• Olive oil, for greasing the pan

Steps to Make Zucchini and Cheese Frittata with Tomatoes and Herbs:

1. Prepare the Ingredients:

• Grate the Zucchini: Begin by washing the zucchini and either grating it or slicing it into thin rounds, depending on your preference. If grating, squeeze out any excess moisture from the zucchini using a kitchen towel or paper towel to prevent the frittata from becoming soggy.
• Grate the Cheese: Grate 100 grams of your chosen cheese. Cheddar or mozzarella work well, but you can use a combination of cheeses for a more complex flavor.
• Slice the Tomato: Wash the tomato and cut it into thin slices. Set aside for topping the frittata.
• Mince the Garlic: Peel and mince the garlic cloves.

2. Whisk the Eggs:

• In a large bowl, crack the 5 eggs and whisk them together until well combined. Season the eggs with a pinch of salt, black pepper (if using), and the Herbs de Provence. This herb blend will give the frittata a fragrant, aromatic flavor.
• Add the minced garlic to the egg mixture and whisk again to incorporate the garlic evenly.

3. Cook the Zucchini:

• Heat a drizzle of olive oil in a large, oven-safe skillet over medium heat. Add the grated or sliced zucchini to the skillet and sauté for about 3-4 minutes until it softens slightly. Stir occasionally to ensure even cooking.
• Once the zucchini is tender, remove it from the skillet and set aside.

4. Assemble the Frittata:

• Preheat your oven to 180°C (350°F).
• Grease the skillet with a little more olive oil if necessary, and return the zucchini to the skillet, spreading it evenly across the bottom.
• Pour the whisked egg mixture over the zucchini, ensuring that the eggs cover the zucchini evenly.
• Sprinkle the grated cheese on top of the egg and zucchini mixture.
• Arrange the sliced tomatoes on top of the cheese for a colorful and flavorful finish.

5. Cook the Frittata on the Stovetop:

• Cook the frittata on the stovetop over medium-low heat for about 5-7 minutes, or until the edges begin to set. Be careful not to cook it too quickly, as you want the eggs to cook slowly to ensure a tender frittata.

6. Bake the Frittata:

• Once the edges are set but the center is still slightly runny, transfer the skillet to the preheated oven. Bake the frittata for 10-12 minutes, or until the eggs are fully cooked through and the top is golden and slightly puffed.
• To check for doneness, insert a toothpick or knife into the center of the frittata. If it comes out clean, the frittata is ready.

7. Garnish and Serve:

• Remove the skillet from the oven and let the frittata cool for a few minutes. Sprinkle fresh parsley on top for a pop of color and flavor.
• Slice the frittata into wedges and serve warm. It pairs beautifully with a side salad or crusty bread.

Nutrition Facts (Approximate per serving, based on 4 servings):

• Calories: 230 kcal
• Fat: 15 g
• Carbohydrates: 5 g
• Protein: 16 g
• Fiber: 1.5 g
• Cholesterol: 280 mg
• Sodium: 350 mg

Note: These values are estimates and may vary depending on specific ingredients and portion sizes.

FAQs:

1. Can I make this frittata ahead of time?
Yes! Frittatas are great for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days. Just reheat individual slices in the oven or microwave before serving.

2. Can I add other vegetables to this frittata?
Absolutely! You can add a variety of vegetables like bell peppers, spinach, mushrooms, or even roasted red peppers. Just be sure to cook them lightly before adding them to the egg mixture to avoid excess moisture.

3. Can I use a different type of cheese?
Yes, you can use any cheese you like. Feta, goat cheese, or parmesan would all work well in this recipe. Feel free to mix and match cheeses to suit your taste.

4. Can I make this recipe dairy-free?
To make this recipe dairy-free, simply omit the cheese or use a plant-based cheese alternative. You can also use dairy-free butter or oil for greasing the pan.

Tips for Making the Perfect Frittata:

1. Don’t Overbeat the Eggs: When whisking the eggs, avoid overbeating them. Overmixing can result in a tough, dense frittata. Simply whisk until the yolks and whites are combined.
2. Use Fresh Herbs: Fresh herbs like parsley add a wonderful burst of flavor to the frittata. You can also experiment with other herbs like basil, chives, or thyme.
3. Cook Slowly: Cooking the frittata on medium-low heat ensures the eggs set gently and the frittata remains tender. Avoid high heat, which can cause the eggs to cook too quickly and become rubbery.
4. Make it Your Own: This frittata recipe is versatile, so feel free to add your favorite ingredients like ham, bacon, or even a sprinkle of chili flakes for a bit of heat.

Storage Tips:

Refrigerating:
Allow the frittata to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days. Reheat individual slices in the microwave or in the oven at 180°C (350°F) until warmed through.

Freezing:
You can freeze individual slices of the frittata for up to 2 months. To freeze, wrap each slice in plastic wrap and place them in a freezer-safe container or bag. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.

Conclusion:

This Zucchini and Cheese Frittata with Tomatoes and Herbs is a simple yet flavorful dish that’s both satisfying and healthy. With the fresh taste of zucchini and tomatoes, combined with the richness of cheese and eggs, it’s perfect for any meal of the day. The Herbs de Provence and garlic add depth to the flavor, making this frittata not just a nutritious option, but also a delicious one. Whether you’re serving it warm out of the oven or reheating it for a quick meal, this frittata is versatile, easy to prepare, and sure to become a family favorite. Enjoy!