Summer Zucchini and Tomato Frittata
Prep
15 mins
Cook Time
15 mins
Servings
This Summer Zucchini & Tomato Frittata has quickly become a favorite in our house, and even the kids love it. Packed with colorful vegetables, protein, and fresh flavor, it's one of those meals that comes together easily on a busy weeknight while still feeling special enough for the weekend. From a lifestyle medicine perspective, meals built around whole, minimally processed foods help support long-term health, steady energy, and overall well-being. With protein-rich eggs, antioxidant-packed tomatoes, and fresh zucchini, this simple frittata proves that nourishing your family can be both delicious and doable, even on the busiest days.
XO,
Bobbielee
Ingredients
- 8 large eggs
- 1 medium zucchini, thinly sliced or grated 1 cup cherry tomatoes, halved
- 1/4 cup diced onion
- 2 clove garlic, minced
- 1/4 cup milk (optional, may swap for milk alternative)
- 1/2 cup feta or goat cheese, crumbled (optional but recommended)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp fresh basil, chopped
Directions
Preheat oven to 375°F.
Whisk eggs, milk (if using), salt, and pepper in a bowl.
Heat olive oil in an oven-safe skillet over medium heat.
Sauté onion for 3–4 minutes. Add garlic and zucchini and cook another 3–4 minutes until slightly softened.
Add tomatoes and cook for 1 minute.
Pour egg mixture over the vegetables. Sprinkle with feta if using.
Cook undisturbed for 2–3 minutes until the edges begin to set.
Transfer skillet to the oven and bake for 12–15 minutes, or until the center is just set.
Top with fresh basil and serve warm.
Share the love
#EatTheRainbow
#vegetarian protein sources
#Healthy vegetarian meals
#Eggs
#SummerRecipes
#MealPrepIdeas
#Fritatta
#ealthyFamilyMeals
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