Light Zucchini Tomato Frittata (Printable)

Delicate zucchini and tomato bake with fresh herbs, ideal for a healthy, low-calorie meal any time.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach

→ Eggs & Dairy

05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Herbs & Spices

09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced

→ Oils

12 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender. Add garlic and cook for 1 minute.
04 - Add cherry tomatoes and spinach; cook for 2 more minutes until spinach is wilted and tomatoes start to soften.
05 - In a bowl, whisk together eggs, skim milk, Parmesan, basil, oregano, salt, and pepper.
06 - Pour egg mixture over vegetables in skillet, stirring gently to distribute. Cook undisturbed for 2 to 3 minutes until edges begin to set.
07 - Transfer skillet to oven and bake for 10 to 12 minutes, or until frittata is puffed and center is just set.
08 - Remove from oven, cool for 2 minutes, then slice and serve warm or at room temperature.

# Expert Hints:

01 -
  • It's genuinely filling without making you feel weighed down, which matters on mornings when you need energy but not heaviness.
  • The vegetables stay tender but distinct—you actually taste the garden freshness instead of everything turning into egg mush.
  • One skillet, minimal cleanup, and it reheats beautifully if you have leftovers (which you probably will, and won't regret).
02 -
  • Don't overbake it—a slightly underdone center that firms up as it cools is infinitely better than a dry, rubbery frittata.
  • Use an oven-safe skillet, or your handle will melt; I learned this the hard way and still have a slightly warped stovetop to prove it.
03 -
  • Prep your vegetables the night before—having everything sliced and ready means you can have this on the table in twenty minutes flat, which matters on mornings when time is tight.
  • Don't skip the two-minute rest after pulling it from the oven; it lets everything set up so slices come out clean instead of sliding around.
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