This effortless zucchini tomato frittata is as easy as it is delicious. Sauté your veggies, add some eggs, and you've made a healthy and versatile 2-for-1 breakfast recipe that's perfect for lazy Sunday mornings and to enjoy leftovers on busy weekday mornings. And it's all done in just one pan!
Ingredients
1teaspoonavocado oil
1smallonion, minced
2clovesgarlic, minced
2smallzucchinis, spiralized - about 1 lb total
2cupscherry tomatoes, cut in half
8largeeggs
½teaspoonEACH: salt and pepper
Instructions
Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it's transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.
1 teaspoon avocado oil, 1 small onion, 2 cloves garlic, 2 small zucchinis, 2 cups cherry tomatoes
While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, we like to do this in a blender as it is very quick to get them well whisked.
8 large eggs, ½ teaspoon EACH: salt and pepper
Mix the tomatoes and zucchini together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.
Notes
If you eat cheese, feel free to add some cubed cheddar or a little goat cheese to the pan before you pour in the eggs.