How many times do you come home late and the question is always the same: “What should I cook for dinner?” The answer is in this zucchini and cherry tomato frittata, a quick, budget-friendly dinner-saver recipe that is incredibly flavorful.
It was born almost by chance, looking at what was left in the fridge: a solitary zucchini, a few red cherry tomatoes and a fragrant rib of celery. The result? A one-dish meal that smells of the Mediterranean, as soft as a cloud thanks to a little grandma’s trick and enriched by the sweetness of the cherry tomatoes that become delicious when cooked.
Whether you serve it hot just made or at room temperature, this frittata will win everyone over with its genuine simplicity. Let’s get to the stove — it only takes 10 minutes!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients — Zucchini and Cherry Tomato Frittata
- 4 eggs (about 8 oz without shells)
- 9 oz zucchini
- 2/3 cup cherry tomatoes
- 1/4 cup cheese (grated Parmesan or Pecorino)
- 1 1/3 tbsp milk
- 2 tbsp extra virgin olive oil
- 1 pinch salt (generous)
- to taste pepper
- 1 oz celery (about one small stalk with leaves)
Tools
- Pan
- Bowl
Steps — Zucchini and Cherry Tomato Frittata
A few minutes and simple ingredients for a main course that pleases everyone: here are the secrets for a perfect frittata!
Frittata preparation
Preparing the soffritto: Start by finely chopping the rib of celery (about 1 oz), including the tender leaves. Heat the extra virgin olive oil (about 1 tbsp) in an 8.7–9.5-inch nonstick skillet and let the celery wilt over low heat for a couple of minutes until it releases its aroma.
Cooking the zucchini: Slice the zucchini (about 9 oz) into thin rounds or small dice and add it to the pan. Raise the heat slightly and sauté for about 5–6 minutes, turning often, until tender and lightly golden.
Adding the cherry tomatoes: Wash and quarter the cherry tomatoes (about 2/3 cup). Add them to the zucchini and let them flavor for another 2 minutes: they should wilt slightly without releasing too much water.
Preparing the egg mixture: While the vegetables finish cooking, break the eggs (about 7–8 oz total) into a bowl. Add the grated cheese (about 1/4 cup), the milk (about 1 1/3 tbsp), the salt (about 2/3 tsp) and the pepper (about 1/8 tsp). Beat vigorously with a fork to incorporate air and make the frittata fluffier.
Final cooking: Pour the egg mixture into the pan over the vegetables, spreading it evenly. Cover with a lid and cook over low heat for about 6–7 minutes. When you see the surface is almost set, flip the frittata using the lid (or a flat plate) and cook for another 2 minutes on the other side uncovered to brown it.
Vergara’s tip
For an even lighter, worry-free version, you can pour everything into a baking pan lined with parchment paper and bake in a static oven at 356°F for 15–20 minutes. It will rise high and be as fluffy as a cloud!
Your zucchini and cherry tomato frittata is ready to be brought to the table! As you have seen, with very few ingredients and a pinch of imagination we managed to create a complete, healthy and really tasty dish.
It is the ideal solution for those evenings when time is short but the craving for something good is strong. Serve it hot to enjoy its softness, or take it with you for a picnic: it is delicious even at room temperature!
Word of Vergara: sometimes the simplest recipes are the ones that warm the heart the most. Enjoy your meal everyone!If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’ll be waiting for you, Ivana.
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Storage, tips, notes, variations, …
Storage: The zucchini and cherry tomato frittata keeps in the refrigerator, sealed in an airtight container, for 1–2 days. You can enjoy it at room temperature or gently reheat it in a pan or in the microwave.
Tips and Variations: For a more pronounced flavor, you can replace the Parmesan with aged Pecorino or add diced smoked provolone to the egg mixture. If you don’t like celery, you can replace it with shallot or Tropea red onion.
The trick: For a taller frittata, use a slightly smaller pan (about 8 in): the mixture will be thicker and cooking with the lid will make it as fluffy as a soufflé!
FAQ (Questions & Answers)
Can I bake the frittata in the oven?
Absolutely! Pour the mixture into a baking pan lined with parchment paper and bake in a static oven at 356°F for about 15–20 minutes, until it is well risen and golden.
How do I avoid breaking the frittata when flipping it?
The secret is to use a flat lid or a large, flat plate without edges, bigger than the pan. Place it on top, flip it with a decisive motion and slide the frittata back into the pan.
