Zucchini and Tomato Frittata | Midwest Living

Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

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  • Makes: 4 servings
  • Start to Finish 30 mins

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Zucchini gets a flavor boost from mozzarella, cherry tomatoes and chopped walnuts in a colorful frittata.


  • 8 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 1 small zucchini, thinly sliced lengthwise
  • 1/2 cup yellow or red cherry tomatoes, halved
  • 2 ounces bite-size fresh mozzarella balls (boccoccini)
  • 1/3 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.


  • Serving Suggestions: Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.

Nutrition Facts

(Zucchini and Tomato Frittata)

Servings Per Recipe 4, cal. (kcal) 281, vit. A (IU) 920, pro. (g) 17, carb. (g) 4, Niacin (mg) 0, sat. fat (g) 6, Riboflavin (mg) 1, chol. (mg) 382, Thiamin (mg) 0, Fat, total (g) 22, vit. C (mg) 9, fiber (g) 1, sodium (mg) 334, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 7, Folate (µg) 68, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 2, calcium (mg) 148, sugar (g) 2, Potassium (mg) 320

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