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Zucchini Spinach Frittata with Mini Heirloom Tomatoes

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy delicious meal to whip up for brunch or breakfast for dinner!Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

You know one of the best things to do with your leftover vegetables?

Make a frittata!

I always want to call it a quiche but since I never make it with a crust, I guess I must call it a frittata. Or “crustless quiche” has the same number of syllables.

Anyway, as long as you have a few eggs on hand and spices, it's super easy to use up your vegetables with this dish.

This time the vegetables I had on hand just so happened to be zucchini, bell peppers and spinach.

The secret is to saute the vegetables with herbs before baking! That makes them tender and evenly seasoned.

Sauteed vegetables with zucchini, onion, mini sweet peppers

Add the spinach afterwards because it cooks down so quickly, but be careful it doesn't spill out the sides.

Adding spinach to sauteed vegetables with zucchini, onion, mini sweet peppers

Use a spatula to kind of push it down into the other veggies and it'll cook down in a minute or two.

Sauteed vegetables with zucchini, onion, mini sweet peppers and spinach

Then it's time to add eggs + milk!

You can whip them together in a small bowl first if you'd like, or skip that step and just plop the eggs and milk right on top and then use a fork to whisk into the vegetables.

It all seems to mix in the same.

Adding eggs to sauteed vegetables with zucchini, onion, mini sweet peppers and spinach

Baking on the stovetop for a few minutes seems to help the middle cook evenly, so I like to do that before putting it in the oven.

Top with some tomatoes…

Mixing the eggs with sauteed vegetables with zucchini, onion, mini sweet peppers and spinach. Topped with mini heirloom tomatoes.

…and cheese, if you like.

Mixing the eggs with sauteed vegetables with zucchini, onion, mini sweet peppers and spinach. Topped with mini heirloom tomatoes and cheese.

PRO TIP: At the end of baking, turn on the broiler on ‘high' for 2-3 minutes to brown the cheese and pop the tomatoes.

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

Look at that! All those veggies are ready to be eaten for breakfast. Or breakfast for dinner, if morning ain't your thang.

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

 

Yield: 4

Zucchini Spinach Frittata with Mini Heirloom Tomatoes

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small white onion, chopped
  • 1 large zucchini, chopped (about 2 cups)
  • 1 bell pepper (or a few baby bell peppers), your choice of color - I used red and orange minis
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach leaves ,packed
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded mozzarella cheese
  • large handful of mini heirloom tomatoes (cherry tomatoes will work too)
  • salt and pepper, to taste
  • sprinkle of nutmeg (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Meanwhile, in an 8 inch cast iron skillet (or similar), heat oil over medium-high heat. Add onion and saute for 1-2 minutes until onion is translucent.
  3. Add chopped zucchini, bell pepper, oregano and thyme and saute for an additional 4-5 minutes or until zucchini is tender.
  4. Carefully mix in spinach to vegetables with a spatula while it cooks down. Should only take a minute or so for spinach to cook.
  5. In a small bowl, whisk together eggs and milk. Add to vegetable mixture in skillet, and cook on stove for 5 minutes.
  6. Top with tomatoes, salt and pepper, and cheese and bake at 400°F for 10-12 minutes until egg is cooked and cheese is melted. Option to turn on high broiler for 2-3 minutes at end to pop the tomatoes and brown the cheese.
  7. Sprinkle with nutmeg to finish (optional) and serve!

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 216Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 195mgSodium: 301mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 14g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Did you make this recipe?

I'd love to see! Tag @trialandeater on Instagram and hashtag it #trialandeater

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

 

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Lin

Saturday 1st of February 2020

Such a great presentation of the recipe, thank you , helpful photos ... I realised that I have never owned a pan I can use on the hob and in the oven even tho I so love these frittata recipes so Ive just treated myself to one.

savor the best---Pat

Tuesday 15th of August 2017

Yum, Kelly! This looks super good, I'm going to do it for breakfast! Thanks for sharing :) Pinned

Ginny

Monday 14th of August 2017

This is a beautifully packed recipe full of veggies. I like the idea of sauteing before baking too!

Calleigh - TheForkBite

Monday 14th of August 2017

The color combination looks lovely. I like cooking frittata this way, I can't wait to try this at home.

cookilicious

Monday 14th of August 2017

Pinned it cause I loved this recipe. I have an unused frittata pan and I think I will make this recipe very soon.