Zucchini Caprese Frittata
An easy and comforting egg dish, using commonly grown garden treasures like tomatoes, zucchini, and basil.
Servings servings
Equipment
Ingredients
- 8 eggs large
- ½ cup milk
- ¾ teaspoon kosher salt plus more for sprinkling
- ½ teaspoon black pepper plus more for sprinkling
- ½ tablespoon olive oil more if needed
- ¾ cup onion finely diced
- 2 cloves garlic minced
- 1 zucchini, small-medium thinly sliced
- 10 ounces tomatoes, grape about 1 heaping cup
- ½ tablespoon butter
- ¾ cup mozzarella, fresh diced
- ¼ cup basil leaves lightly packed, thinly sliced
- pesto optional, for serving
Instructions
- Preheat oven to 350℉.
- In a mixing bowl, whisk together eggs, milk, ¾ teaspoon salt and ½ teaspoon pepper until just combined.
- Heat a 12-inch cast iron (or other ovenproof skillet) skillet to medium heat. Add olive oil to coat pan. Saute onion for 3-4 minutes, until tender. Add garlic and zucchini and toss to cook until tender, about 3-5 minutes. Push everything to the side of the pan and add tomatoes, tossing to cook until lightly blistered and starting to burst. Sprinkle everything lightly with salt and pepper.
- Turn pan heat to low. Add butter to pan and toss everything together, arranging vegetables in an even layer. Sprinkle cheese and basil on top.
- Gently pour egg mixture over the vegetables and place pan in oven. Cook for about 15 minutes, or until eggs are set. Let cool for a few minutes and then slice into wedges. Serve with pesto if desired.
Nutrition
Calories: 181kcal, Carbohydrates: 7g, Protein: 12g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 234mg, Sodium: 483mg, Potassium: 358mg, Fiber: 1g, Sugar: 4g, Vitamin A: 987IU, Vitamin C: 14mg, Calcium: 148mg, Iron: 1mg
Calories: 181kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!