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Italian
Italian Herb Frittata Breakfast
25 min total10 prep15 cook4 servings290 cal
VegetarianClassicLow-CarbContains eggContains dairy
A fluffy Italian egg frittata loaded with zucchini, cherry tomatoes, and fresh basil. Perfect for a leisurely weekend breakfast sliced into wedges at the table.
Ingredients
dairy
- 8eggs
- 0.5 cupParmesan cheese
produce
- 1zucchini
- 1 cupcherry tomatoes
- 0.25 cupfresh basil
- 2 clovesgarlic
pantry
- 2 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper
Steps
- Preheat the broiler and whisk eggs with salt, pepper, and half the Parmesan.
- Dice zucchini and halve cherry tomatoes; mince garlic and tear basil leaves.
- Heat olive oil in an oven-safe skillet and sauté zucchini and garlic until tender.
- Add tomatoes and cook 2 minutes until they soften slightly.
- Pour egg mixture over vegetables and reduce heat to medium-low.
- Cook without stirring until edges set, about 5 minutes.
- Sprinkle remaining Parmesan and basil over the top.
- Transfer skillet under the broiler until the top is golden and puffed, 2–3 minutes.
- Rest 3 minutes, then slice into wedges.
- Serve warm with extra basil and olive oil drizzle.
Tips
- Cook vegetables first so the frittata stays tender, not watery.
- Use a well-oiled oven-safe skillet for easy flipping or finishing under the broiler.
- Let the frittata rest 3 minutes before slicing for clean wedges.
- Grate Parmesan over the top just before serving.
