Light Zucchini Tomato Frittata (Printable)

Fluffy low-calorie frittata with zucchini, tomatoes, herbs for a healthy and light meal option.

# Ingredient List:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach

→ Eggs & Dairy

05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Herbs & Spices

09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced

→ Oils

12 - 1 tablespoon olive oil or nonstick cooking spray

# Directions:

01 - Set oven temperature to 375°F (190°C).
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened.
03 - Add sliced zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until just tender. Add minced garlic and cook for 1 minute.
04 - Stir in cherry tomatoes and baby spinach. Cook for 2 minutes until spinach wilts and tomatoes begin to soften.
05 - In a bowl, whisk together eggs, skim milk, Parmesan cheese, basil, oregano, salt, and pepper until well combined.
06 - Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute evenly. Cook undisturbed for 2-3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed and the center is set.
08 - Remove from oven and allow to cool for 2 minutes. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's secretly one of the easiest ways to feel like you're eating something restaurant-quality while keeping calories in check.
  • Leftovers taste even better the next day cold, straight from the fridge, which means meal prep suddenly becomes effortless.
  • You can customize it endlessly—swap vegetables, add spice, go dairy-free—and it somehow always works out.
02 -
  • Don't skip the two to three minutes of stovetop cooking before the oven—this sets the bottom and edges so you get that perfect texture throughout instead of a soggy center.
  • An oven-safe skillet is non-negotiable here; if yours has a plastic handle, wrap it in foil before it goes in the oven or it might melt and ruin your day.
03 -
  • If your oven runs hot, start checking at nine minutes instead of ten—every oven is different, and the difference between perfect and overcooked is honestly just two minutes.
  • Room temperature eggs whisk more smoothly and incorporate air better than cold ones, which means a fluffier final texture if you have two minutes to plan ahead.
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