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Zucchini Tomato Breakfast Frittata

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A light, flavorful frittata filled with zucchini, cherry tomatoes, feta, and herbs—perfect for a protein-rich breakfast, brunch, or light dinner.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk (or plant-based milk)
  • 1 small zucchini, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red onion
  • 1/4 cup chopped cooked bacon or ham (optional)
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil leaves (for garnish)
  • Olive oil spray (for greasing)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with olive oil spray.
  2. In a bowl, whisk together eggs, milk, oregano, salt, and black pepper. Set aside.
  3. Layer the zucchini, red onion, cherry tomatoes, and cooked bacon (if using) evenly in the dish.
  4. Pour the egg mixture over the vegetables and top with crumbled feta.
  5. Bake uncovered for 25–30 minutes, or until the center is set and the top is slightly golden.
  6. Remove from oven, let cool slightly, and garnish with fresh basil before slicing and serving.

Notes

  • Use dairy-free cheese and milk for a vegetarian, dairy-free version.
  • Can be made ahead and reheated for busy mornings.
  • Pairs well with a side salad or crusty toast.

Nutrition

Keywords: zucchini frittata, tomato egg bake, feta frittata, healthy breakfast, low carb brunch

Find it online: https://epicrecipebox.com/zucchini-tomato-breakfast-frittata/