loveandlemons4.8
Tomato & Zucchini Frittata
Serve this healthy zucchini frittata for a delicious summer brunch! I used sweet potato greens in this recipe, but if you're not able to find them, spinach or chard would be good substitutes.
👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●whisk
- ●skillet
- ●stove
- ●pan
📝 Preparation Steps
1
Preheat oven to 375 degrees.
2
Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.
eggs6
3
Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.
eggs6
4
Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.
medium tomatoes, sliced2Handful of cherry tomatoes, halved
5
Bake for ⏱️ 20-30 minutes, or until eggs are just set.
eggs6
6
During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
7
Remove from oven, let cool for ⏱️ 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.
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