Enjoy the best summer has to offer in this Healthy Vegetable Frittata recipe featuring zucchini, tomato, and feta. Packed with colorful veggies and protein-rich eggs, this dish is perfect for breakfast, brunch, or even dinner. Freezer-friendly to boot!
Love a good feta and tomato combination? Try this feta tomato pasta next!
Zucchini Tomato and Feta Frittata
For someone who couldn't even keep a single strawberry plant alive two years ago, my little garden is going great guns this season!!
So good in fact, that I have zucchini and tomatoes coming out of the wazoo, and have had to use them up in every way imaginable.
This is of course how this little healthy vegetable frittata came about.
It is always super handy to have a quick and easy frittata recipe on hand.
Especially when the days are long and delightful and you spend the whole evening at the beach, only to come home and realize there is no food prepared.
In those moments, dishes like this can be an absolute lifesaver, as they are:
- Quick: it comes together in about 15 minutes from start to finish
- Prep Friendly: can be prepped ahead of time and kept in the fridge or freezer
- Transportable: frittata packs well so it can be taken for lunch or to picnics
- Versatile: you can use the ingredients you have on hand.
This dish works perfectly when packed up and brought along to the pool for a picnic, or a long day of sport!
This is exactly what I have been doing at least once a week this summer, and it has been just lovely having something on hand, and not having to fork out money left, right, and centre for hot chips!
How To Freeze Frittata
Leftovers?
No problem!
Frittata is great for freezing, here are some tips to make sure you do it correctly:
- Let it cool: before freezing the frittata, make sure you let it cool completely. This will help prevent condensation from forming inside the container.
- Cut into portions: If you made a large frittata, consider cutting it into individual portions before freezing. This will make it easier to reheat and serve later on and means you can simply grab what you need, instead of having to defrost the whole thing.
- Wrap tightly: once completely cooled, wrap each portion of the frittata in plastic wrap or aluminum foil. Make sure to wrap it tightly to prevent freezer burn.
- Store properly: place the wrapped portions in an airtight container or freezer bag. Be sure to label the container with the date so you know when you made it, and when it should be pulled out of the freezer and used.
- Freeze: Put the container into the freezer until you need it.
Now you can enjoy your delicious homemade frittata anytime by simply popping one out of the freezer!
How To Reheat Vegetable Frittata
When you are ready to eat your frozen frittata, simply remove it from the freezer and let it thaw in the refrigerator overnight.
Once it has completely thawed, simply reheat in the oven, microwave, or air fryer until warmed through completely.
Note: reheating the frittata in the microwave will make it become more soggy than the oven or air fryer would.
Tips, Tricks, and Substitutions
I use zucchini, tomato, and feta in this version, but feel free to use up what you have in the fridge, or growing in your garden, and make this easy frittata work for you.
Some ideas of alternative ingredients you can use:
- Herbs: if you have lots of herbs, then throw them in there and make it a herby frittata. I love using dill, parsley, basil, and a little bit of oregano.
- Summer squash: works in place of the zucchini.
- Heirloom tomatoes: these are just gorgeous sliced and dotted on top.
- Bacon: chop and sauté some bacon and include that.
This healthy vegetable frittata is super versatile, and is just begging for you to make it into something your whole family will love!
What To Serve With Frittata
If I am serving this as a main meal I tend to pair it with a simple garden salad, and some crusty baguette or garlic bread.
If you need something a little more filling you could try serving with potato or sweet potato fries.
Once you have mastered the frittata why not try another recipe that uses up lots of veggies like this:
- Clear Out The Crisper Spinach and Feta Veggie Omelette
- Delicious Gluten-Free Zucchini Slice Recipe
- Veggie Loaded Tater Tots
- Leek and Squash Quiche
Do you have much (or anything) growing in your garden this season?
My heirlooms are all just starting to come in, and I am super excited as I have some random varieties planted this year. They are just perfect for making Fresh Heirloom Tomato Sauce and bottling for the year ahead.
Happy Eating!
Recipe
Healthy Vegetable Frittata Recipe
Clicking any equipment link above will earn me a small commission at no extra cost to you.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 average sized zucchini ends trimmed and cut into slices
- 7 large eggs
- 10 cherry tomatoes cut in half
- 6 leaves basil leaves torn into small pieces
- 2 ounces feta cheese 60g)
- salt and pepper to taste
Instructions
- Turn the grill (broiler) onto high and position a rack in the middle of the oven.
- Heat 1 tablespoon of the olive oil in skillet (broiler proof) over med-high heat. When the oil is hot, add the zucchini in a single layer. Cook, turning once, until golden on both sides. Once cooked, transfer to a paper towel.
- Add the other tablespoon olive oil to the pan and reduce the heat to low. Whisk the eggs with the salt and pepper (to taste), stir in the cooked zucchini and then pour into the skillet. Use a spatula to make sure the zucchini are in a single layer.
- Cook slowly until the frittata is mostly set (about 8 minutes). It should still be a little runny on top. Add in the cherry tomatoes, cut side up, and the basil - pushing them into the egg mixture. Scatter the feta cheese on top .
- Pop the skillet under the broiler until puffy and golden (about 2 mins) and remove from heat.
- Slide the frittata onto a cutting board and allow to cool for about 15 mins before slicing and serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Donna1 says
Haha thanks Karen 🙂
Donna1 says
Oh thank you Terri! Summer produce is amazing!!
Donna1 says
I hope it works well for you 🙂
Donna1 says
Oh me too, our zucchini are growing crazy! It was great to start off with, now I am getting the 'zucchini again???' look when I serve up dinner 🙂
Donna1 says
I am sure you could. This is such a versatile recipe, you can really pop whatever you want in there 🙂
Donna1 says
It's definitely that time of year where you can't go wrong with another zucchini recipe 🙂
Donna1 says
Me too 🙂
Donna1 says
I hope you love it if you give it a try Ashleigh!
Donna1 says
Oh I know, I have been seeing zucchini recipes everywhere!! Which is super handy as my zucchinis are growing like crazy 🙂
Donna1 says
Definitely light and fresh - perfect for summer!
Donna1 says
Oh I use feta in everything 🙂 Slight addiction over here!
Donna1 says
Oh so easy Kiana!! It's foolproof 🙂
Donna1 says
For sure, you make the coffee and i will be right over 🙂
Donna1 says
Thanks Robin! This is definitely easy enough to get perfect first time around 🙂