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 crowning 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.