I have been loving all the late-summer zucchini and tomatoes. Two of life’s small/great pleasures, right there. I seriously can’t get enough this year. Today’s recipe was inspired by this zucchini pie with burst tomatoes I saw over on How Sweet Eats that I immediately wanted to make. Alas, I was out of a few of the key ingredients (milk, flour) and was about to go out of town so it wasn’t really a convenient time to restock. It turned out to be a blessing in disguise—this frittata has quickly become a meal-prep favorite that takes almost no time to throw together. Enjoy it for breakfast, lunch, or even dinner!
Easy Zucchini Noodle Tomato Frittata
- 1 teaspoon olive or avocado oil or oil spray for skillet
- 1 medium zucchini, spiralized (or about 2 cups worth)
- 1 cup cherry tomatoes, halved
- 2 cups spinach or kale, chopped and lightly wilted by zapping in the microwave or steaming)
- 2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried basil)
- sea salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 8 eggs or 2 cups liquid egg whites
- 1/3 cup grated sharp cheddar cheese (optional)
- Preheat oven to 400 degrees F.
- Grease or spray a cast iron or skillet or similar oven-proof pan. Layer vegetables in the skillet, starting with spinach, then zucchini, then tomatoes.
- Whisk together eggs/egg whites, spices, and cheese.
- Pour egg mixture over veggies. Bake at 400 degrees for 35-40 minutes or until eggs are set. Allow to sit 10 minutes before slicing.
What’s your favorite summer veggie?
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