Every bite of this flavorful Zucchini Frittata is filled with tender bits of zucchini and topped with plum tomatoes and fresh pesto.
Summer zucchini, tomatoes and pesto flavor this Zucchini Frittata. Perfect as a brunch recipe or a Meatless Monday dinner.
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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 its crowning glory of fresh plum tomatoes and a swirl of pesto will make you swoon for more!
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!
As my Italian grandma would say, the frittata di zucchini is ready!
Breakfast for dinner and on Meatless Monday too, why not?
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How to make a frittata
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Heat the oil in a 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 a mixing 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.
Swirls of Flavor Recipe Tips
- Chop all the ingredients ahead and refrigerate until you are ready to assemble the recipe
Substitutions
- Yellow onion or white onion can be substituted for sweet onion
- Use shredded cheddar cheese in place of shredded mozzarella cheese
- Prefer yellow squash? Go ahead and sub it for the zucchini
- I used homemade pesto for this recipe but your favorite store-bought recipe will work too
Storage
- Store any leftover omelet in an airtight container in the refrigerator.
- The frittata will stay fresh for 2-3 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Zucchini recipes
- Zucchini fries
- Zucchini noodles with peanut sauce
- Stuffed zucchini blossoms
- Zucchini Corn Farro Salad
Ingredients
Ingredients for a vegetable frittata
- olive oil
- sweet onion
- zucchini
- garlic
- kosher salt
- fresh basil
- large eggs
- shredded mozzarella
- pesto
- plum tomatoes
Plum Tomato Zucchini Frittata
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Ingredients
- 2 Tbs. olive oil
- 1 cup chopped sweet onion
- 1 lb. zucchini ,diced, about 4 cups
- 2 cloves garlic ,minced
- 2 tsp. kosher salt ,divided
- 1/4 cup chopped fresh basil leaves
- 8 large eggs ,lightly beaten
- 1 cup shredded mozzarella
- 1/4 cup pesto
- 2 plum tomatoes sliced
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Instructions
- 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.
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