This zucchini and tomato frittata is a versatile, healthy, and protein-packed dish perfect for breakfast, brunch, or a light dinner. The combination of tender zucchini, juicy tomatoes, and fluffy eggs offers a fresh and flavorful meal that’s easy to prepare and can be served warm or at room temperature.
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Calories: 180 per serving
Ingredients:
6 large eggs
1/4 cup milk (or dairy-free alternative)
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley (plus extra for garnish)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Continued on the next page
AN ABSOLUTELY DELICIOUS ITALIAN MEATLOAF
I affectionately dub these cookies ‘Peacekeeper’!
How to make Cracker Barrel Meatloaf
Mom rubs herb butter sauce over raw turkey, makes juiciest one yet
No Name Dip – The Ultimate 4-Ingredient Party Dip
Keep Garlic Fresh and Intact for a Year: A Chef’s Secret
Influential Figure Claims: ‘Pride Flags Should Be Banned from Classrooms, Forever!’
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
He has decided t0 turn it up t0 11.
