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In the culinary world, few dishes can match the versatility and appeal of a frittata. A dish that hails from Italy, the frittata is a type of open-faced omelet that allows for a delightful mix of ingredients, making it an ideal choice for any meal of the day. Our Zucchini Tomato Cheddar Frittata perfectly encapsulates this idea, combining the freshness of garden vegetables with the richness of eggs and the indulgence of sharp cheddar cheese. Whether you're looking for a hearty breakfast, a leisurely brunch option, or even a light dinner, this frittata is a fantastic addition to your meal repertoire.

Zucchini Tomato Cheddar Frittata

Discover the deliciousness of a Zucchini Tomato Cheddar Frittata, a versatile Italian dish perfect for any meal of the day. This frittata combines the bright flavors of zucchini and tomatoes with rich, sharp cheddar cheese, creating a satisfying option that's high in protein and nutrients. Learn to master this easy recipe through our step-by-step guide, and impress your family and friends with a beautifully baked dish that's perfect for breakfast, brunch, or dinner!
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Ingredients
  

6 large eggs

1 cup zucchini, thinly sliced

1 cup cherry tomatoes, halved

1 cup shredded sharp cheddar cheese

1/2 cup milk

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the frittata once it's prepared.

    Sauté the Vegetables: In a large, oven-safe skillet, warm the olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent. Then, incorporate the minced garlic, sliced zucchini, and a pinch of salt and pepper. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.

      Incorporate the Tomatoes: Add the halved cherry tomatoes and dried oregano to the skillet. Cook for another 2 minutes just to warm the tomatoes through, then remove the skillet from the heat.

        Prepare the Egg Mixture: In a separate mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper until the mixture is smooth and well blended. Gently fold in the shredded cheddar cheese, allowing for even distribution.

          Combine the Ingredients: Carefully pour the egg mixture over the sautéed vegetable mixture in the skillet. Using a spatula, gently stir to combine while being cautious not to break up the vegetables too much.

            Cook on Stovetop: Place the skillet back on medium-low heat and allow it to cook undisturbed for about 5 minutes, until the edges of the frittata begin to set.

              Bake the Frittata: Transfer the skillet to your preheated oven and bake for 15-20 minutes. The frittata is done when it is puffed up and set in the center; a knife inserted into the middle should come out clean.

                Cool and Serve: Once baked, carefully remove the frittata from the oven and allow it to cool for a few minutes. Slice into wedges and serve warm, optionally garnished with fresh basil for added flavor and color.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | Serves 4-6