Tomato And Zucchini Fritatta

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I like to make frittata’s not only for brunch but also for a light summer dinner. One of the great things about summer is tomatoes and zucchini from the garden or farmer’s market or a wonderful neighbor who has too much for their own use. Gotta love those people!  Leftovers make a pretty good panino!

Makes 4 Servings

DSC_3763 nx21 Tbsp. EVO
1 small red onion, diced
1 clove garlic, minced
1 cup unpeeled zucchini, diced
1 cup tomatoes, chopped
8 eggs
½ cup homogenized milk
1 tsp. fresh basil or a combination of basil, fresh oregano & Italian parsley
½ tsp. salt
¼ tsp. freshly ground black pepper
2 Tbsp. Parmigiano Reggiano, freshly grated (you could use more cheese if you like, I usually do)


Preheat broiler. Heat EVO in a12” frying pan with an ovenproof handle, over medium heat; sauté onions & zucchini until onions soften; add garlic and continue sautéing for another minute. Add the tomatoes & continue to sauté for a few more minutes.

In medium bowl, beat the eggs until just blended. Stir in milk; basil, salt & pepper. Pour over the vegetables in the frying pan and cook over medium heat, lifting mixture with a spatula to allow uncooked egg to run to the bottom. Cook until just set but still moist (approximately 5 minutes). Sprinkle the top of the frittata with the Parmigiano Reggiano. Place under broiler for about 1 minute or until frittata is puffed and slightly browned. Cool for a few minutes, then cut into four wedges and serve immediately.

Phyllis Signature

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