Breakfast for dinner? Yep! Filled with protein-perfect eggs, packed with fresh zucchini, cheesy mozzarella and fresh basil,Plum Tomato Zucchini Frittata is hearty enough to have for dinner. And it’s crowing glory of fresh plum tomatoes and a swirl of pesto will make you swoon for more!
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With bumper crops of zucchini in your garden and at the farmers markets, the timing is perfect for a new zucchini recipe. Just add a tossed salad and you’re all set! Breakfast for dinner and on Meatless Monday too, why not?
Heat oil in large non-stick skillet over medium-high heat.
Cook onion, zucchini, garlic, 1 tsp. kosher salt and 1/2 tsp. pepper until mixture is softened and golden, stirring occasionally, about 12-14 minutes.
Stir in basil.
Meanwhile, in bowl combine eggs, mozzarella and remaining 1 tsp. kosher salt and 1/2 tsp. pepper. Pour egg mixture over vegetables in skillet. Reduce heat to medium-low and cook until eggs are almost set.
Dollop pesto over top and swirl. Top with tomatoes, reduce heat to low and cook, covered, until frittata is cooked through.
Makes 4 servings.