Frittata with Zucchini, Tomatoes and Mozzarella Recipe
Frittata is the Italian cousin of the omelette, often served for breakfast or a light lunch. In this version you’ll find zucchini, juicy tomatoes and stretchy mozzarella – an ideal dish when you have some vegetables and a few eggs left in the fridge.
This frittata is a very Italian way to use up leftover vegetables from the fridge – here starring zucchini, tomatoes and stretchy mozzarella. Thanks to slowly setting the eggs in the pan, the dish has a creamy centre and a lightly baked, cheesy crust on top.
Chef's tips
Sauté the vegetables first until excess moisture evaporates – especially the tomatoes – otherwise the frittata can turn out watery and collapse. Pour the eggs onto a moderately hot pan and don’t stir them too much; just gently lift the edges so the mixture sets evenly. If you want to finish the top in the oven or under the grill, use a pan with a metal handle and watch closely so the cheese browns but doesn’t burn.
How to serve
Serve the frittata warm or at room temperature with a simple tomato and cucumber salad or mixed greens with olive oil. It’s perfect as a weekend breakfast for several people, a lazy Sunday brunch or a quick packed lunch for work – it’s easy to cut into portions. It goes well with strong coffee for breakfast or a light white wine if you serve it for a late dinner.
Ingredients
- eggs - 6 pieces
- zucchini small or half a large one - 1 pieces
- tomatoes medium, fairly firm - 2 pieces
- mozzarella can be grated or torn - 100 g
- onion small - 0.5 piece
- olive oil - 2 tablespoons
- dried oregano - 0.5 teaspoons
- fresh basil or parsley chopped - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 180°C (top and bottom heat). If you don’t have an oven‑safe frying pan, prepare a small baking dish and lightly grease it with olive oil.
- Finely chop the onion. Cut the zucchini into thin half‑moons. Dice the tomatoes, removing the hard cores.
- In a frying pan about 22–24 cm in diameter, heat the olive oil over medium heat. Add the onion and fry for 3–4 minutes, until soft and slightly translucent.
- Add the zucchini, lightly salt and fry for 5–6 minutes, stirring occasionally, until it softens and lightly browns.
- Add the chopped tomatoes and oregano and cook for another 2–3 minutes, until some of the juices evaporate. Spread the vegetables in an even layer in the pan and reduce the heat to low.
- In a bowl, beat the eggs with a fork or whisk, add salt, pepper and the chopped basil or parsley. Pour the egg mixture over the vegetables in the pan, gently shaking the pan so the eggs spread evenly.
- Sprinkle the torn or grated mozzarella over the top.
- Cook over low heat for 3–4 minutes, until the edges of the frittata start to set and the centre is still slightly runny.
- Transfer the pan to the oven (or pour everything into the greased baking dish) and bake for 8–10 minutes, until the eggs are fully set and the cheese has melted and lightly browned. The centre should feel springy when gently pressed with a spoon.
- Remove the frittata from the oven and leave to stand for 5 minutes to cool slightly. Cut into wedges like a pizza and serve warm or at room temperature.
Storage
Store leftover frittata in the fridge for up to 2 days. Eat cold or reheat briefly in a pan or oven; avoid microwaving for too long so it doesn’t turn rubbery.
