This summery breakfast is a healthy and delicious way to wake up! Use that amazing seasonal produce in this Heirloom Tomato and Zucchini Frittata.
Also be sure to check out our tasty Asparagus Frittata.
Can you believe August is already here? Thankfully, we have time to keep eating our way through all the delicious summer produce that’s still in season. I’ve been trying new ideas to stay out of the “feeding my family the same meals over and over” rut.
If you ever find yourself feeling the same way, you may enjoy this new recipe. My heirloom tomato and zucchini frittata is perfect for a healthy breakfast…or lunch or dinner! It is full of fresh vegetables and is kid-friendly. I made it for dinner one night last week at a friend’s house to see what her crew thought. It was tested and approved by a 2,3,4 and 7 year old!
In our house, breakfast is typically the hardest meal to incorporate veggies. Frittatas are a great way to get those veggies in at the start of the day. This recipe calls from heirloom tomatoes, zucchini and spinach, but you can always swap those out for something you have on hand that is similar. The eggs and cheese make this dish rich in protein, too. Simply add all the ingredients, chopped and pressed, to an oven-safe skillet. Cook and bake for 30 minutes. You have your veggie-packed breakfast!
Check out more from Maison Everett!
- 1 tomato tomato, yellow
- 1 medium zucchini
- 1 bunch spinach
- 2 tbsp chopped shallot
- 4 leaves basil, fresh
- 3 cloves garlic
- 8 medium egg
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- 1 oz goat cheese
- 1 tablespoon olive oil
- 1 dash salt
- 1 dash black pepper, ground
- Preheat oven to 350 degrees.
- Finely chop shallot, spinach and basil.
- Slice tomato and zucchini about 1/4″ thickness.
- Heat olive oil in 10″ oven-safe skillet over medium heat.
- Add shallots and allow to cook for about 5 minutes, stirring occasionally.
- While shallots are cooking, break eggs into a large mixing bowl and stir.
- Add the milk, spinach, basil, cheddar cheese, salt and pepper; stir all together.
- In the pan, add pressed garlic cloves to shallots and cook for 1 more minute.
- Remove pan from heat (do not wash; you will reuse) and spoon the shallot mix into the egg mixture; stir.
- Pour the mixture into the skillet that was used to cook the shallot.
- Place the zucchini and tomatoes on top of the mixture to cover the top.
- Scoop small drops of goat cheese on top of the vegetables.
- Put skillet into oven and cook for 30 minutes, or until lightly brown around the edges.