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Tomato and Zucchini Frittata Recipe

Garden tomatoes, summer zucchini, and Asiago cheese come together in a simple, flavorful frittata that celebrates the end of the summer harvest.

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.Tomato and Zucchini Frittata

This tomato and zucchini frittata is an easy, adaptable recipe that makes the most of summer vegetables straight from the garden or the farmer’s market. It comes together quickly and is an ideal option for breakfast, brunch, or a light dinner. The tender zucchini and sweet, vine-ripened tomatoes are balanced by sharp Asiago cheese for a bright, savory bite. It also works well for meal prep and fits many eating styles, including gluten-free and lower-carb plans.

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Why a frittata? It’s versatile and forgiving: use whatever vegetables you have on hand, add fresh herbs, or swap the cheese. Leftovers reheat beautifully and can be sliced to pack for lunches. The ingredients are straightforward and budget-friendly, and the short active cook time makes this a weeknight-friendly recipe.

To Meal Prep

Portion the cooled frittata into four airtight containers. Store in the refrigerator for up to 3–4 days. To reheat, microwave in 30-second intervals until warmed through, or reheat gently in a skillet over low heat until hot.

Tips and Variations

  • Cut zucchini into matchsticks: Trim the ends, halve lengthwise, slice into 1/4-inch pieces, then cut each slice into thin matchsticks for even cooking.
  • Cheese swaps: If you prefer, substitute Parmesan or Pecorino Romano for Asiago; each cheese will give a slightly different flavor profile.
  • Add greens: Stir in a couple of handfuls of baby spinach or chopped Swiss chard until just wilted for extra color and nutrition.
  • Herbs: Fresh basil, chives, or parsley added after baking brighten the frittata and enhance its summer flavors.
  • Make it heartier: Stir in cooked potatoes, beans, or leftover roasted vegetables to increase volume and create a more filling meal.
Garden tomatoes, zucchini, and eggs
Frittata in a skillet with sliced tomatoes on top.

Other Frittata Ideas

  • Light Swiss chard frittata
  • Spinach and feta frittata
  • Turkey and sweet potato frittata
  • Caramelized onion, zucchini, and red pepper frittata

Tomato and Zucchini Frittata — Recipe

Ingredients (Serves 4)

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1 1/2 cups zucchini, cut into matchsticks (about 7 oz)
  • 5 large eggs
  • 2 large egg whites
  • 1/4 cup Asiago cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium vine‑ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat the olive oil in a 10‑inch ovenproof skillet over medium‑low heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and just starting to brown, about 8–10 minutes.
  3. Add the zucchini matchsticks, raise the heat to medium‑high, season with salt and pepper, and cook for 2–3 minutes more, stirring occasionally, until excess moisture has evaporated and the zucchini begins to soften.
  4. In a medium bowl, whisk together the eggs, egg whites, grated Asiago, and a pinch of salt and pepper until combined.
  5. Pour the egg mixture evenly over the vegetables in the skillet, tilting the pan if needed so the eggs cover everything. Arrange the tomato slices on top in an overlapping pattern and season with a little extra salt and pepper.
  6. When the edges of the eggs begin to set on the stovetop (about 2 minutes), transfer the skillet to the preheated oven. Bake for about 16–18 minutes, or until the frittata is fully set and lightly golden on top.
  7. Remove from the oven and let rest for a few minutes, then slice into four wedges and serve warm.

Nutrition (per serving — 1/4 of recipe)

Calories: 172 kcal • Carbohydrates: 8 g • Protein: 13 g • Fat: 10 g • Saturated Fat: 3 g • Cholesterol: 186 mg • Sodium: 204 mg • Fiber: 2 g • Sugar: 3 g

Cooking Notes

Use an ovenproof skillet so you can start the frittata on the stovetop and finish it in the oven without transferring. If you don’t have Asiago, Parmesan or Pecorino Romano work well. For a lighter version, increase the ratio of egg whites to whole eggs. Let the frittata rest a few minutes before slicing to help it hold its shape.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or in a skillet over low heat. The frittata can also be served cold or at room temperature for a picnic or packed lunch.