Zucchini Tomato Frittata Recipe
This effortless zucchini tomato frittata is as easy as it is delicious. Sauté your veggies, add some eggs, and you've made a 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
- 1 teaspoon avocado oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 small zucchinis, spiralized - about 1 lb total
- 2 cups cherry tomatoes, cut in half
- 8 large eggs
- ½ teaspoon EACH: 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.
Serving: 1 serving = ¼ of the recipe, Calories: 186kcal, Carbohydrates: 8g, Protein: 14g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 372mg, Sodium: 447mg, Potassium: 486mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1023IU, Vitamin C: 29mg, Calcium: 81mg, Iron: 3mg