Zucchini and Tomato Frittata


Celebrate summer produce in this caramelized vegetable frittata recipe. Crunchy walnuts and melty Mozzarella join the zucchini and tomatoes to make this baked egg dish stand out among the brunch competition.

Total Time:
30 mins


  • 8 eggs

  • ¼ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 1 tablespoon olive oil

  • 1 small zucchini, thinly sliced lengthwise

  • ½ cup yellow or red cherry tomatoes, halved

  • 2 ounce bite-size fresh mozzarella balls (boccoccini)

  • cup coarsely chopped walnuts


  1. Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.

  2. Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.

    Zucchini and Tomato Frittata
    Blaine Moats

Serving Suggestions:

Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.

Nutrition Facts (per serving)

281 Calories
22g Fat
4g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 281
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 30%
Cholesterol 382mg 127%
Sodium 334mg 15%
Total Carbohydrate 4g 1%
Total Sugars 2g
Protein 17g
Vitamin C 9.1mg 46%
Calcium 148mg 11%
Iron 2.2mg 12%
Potassium 320mg 7%
Folate, total 67.8mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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