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Plum Tomato Zucchini Frittata
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Breakfast, Brunch
Cuisine: Italian
Keyword: zucchini frittata
Servings: 4
Calories: 372 kcal
Author: Gwynn Galvin
  • 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
  1. Heat oil in large non-stick skillet over medium-high heat.
  2. 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.
  3. Stir in basil.
  4. 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.
  5. Dollop pesto over top and swirl. Top with tomatoes, reduce heat to low and cook, covered, until frittata is cooked through.
Recipe Notes

Makes 4 servings.

Nutrition Facts
Plum Tomato Zucchini Frittata
Amount Per Serving
Calories 372 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 351mg117%
Sodium 1415mg62%
Potassium 560mg16%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 20g40%
Vitamin A 1541IU31%
Vitamin C 27mg33%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.