Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

5-6 servings

Zucchini and Tomato Frittata

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 tablespoons olive oil
  • ½ yellow onion finely chopped
  • 2 cups chopped zucchini 3 small zucchini squash
  • 1 cup cherry/grape heirloom tomatoes halved
  • 3 cloves garlic minced
  • ½ teaspoon sea salt
  • 8 eggs well beaten

Instructions

Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes.
Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
In a mixing bowl, whisk the eggs until well-beaten.
Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Pour in the eggs and use a spoon to evenly spread the veggies and eggs in the pan.
Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.

Notes

The original recipe calls for goat cheese. To make this Whole30 compliant, we simply omit the dairy.

7.8.1.2
6
https://atypicallyladylike.com/portfolio/zucchini-and-tomato-frittata/

Leave a Reply