6 large eggs

1/4 cup milk (or dairy-free alternative)

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup shredded mozzarella cheese

1 tablespoon olive oil

Salt and pepper, to taste

1. Preheat the oven:

Preheat your oven to 375°F (190°C).

2. Prepare the egg mixture:

In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined. Set aside.

3. Sauté the vegetables:

Heat the olive oil in an oven-safe skillet (preferably cast iron) over medium heat.

Add the zucchini slices and cook for 2–3 minutes, stirring occasionally, until slightly softened.

Add the cherry tomatoes and cook for another 2 minutes, just until they begin to release their juices. Season lightly with salt and pepper.

4. Assemble the frittata:

Spread the zucchini and tomatoes evenly across the skillet.

Pour the egg mixture over the vegetables, ensuring it covers them evenly.

Sprinkle the shredded mozzarella cheese on top.

5. Cook and bake:

Cook the frittata on the stovetop over medium heat for about 2–3 minutes, until the edges start to set.

Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden.

6. Serve:

Remove the skillet from the oven and let the frittata cool for 5 minutes.

Garnish with extra parsley, slice into wedges, and serve warm.

This frittata is perfect for breakfast, brunch, or even a light dinner

Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4

AIR FRYER METHOD

1. Preheat the air fryer to 375°F (190°C).

2. our the egg mixture into a greased air fryer basket or a small ceramic dish that fits in the air fryer basket.
3. Drizzle the top with olive oil.
6. Cook the frittata in the air fryer for 12-15 minutes, or until the eggs are set and the frittata is golden brown.
4. Remove the frittata from the air fryer and let it cool for a few minutes.
5. Slice and serve hot.

Notes:

Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.

Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.

Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.

Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.

Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.

Tips and Tricks:

Pre-Cook the Veggies:

Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.

Use an Oven-Safe Skillet:

A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.

Avoid Soggy Frittatas:

To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.

Don’t Overcook:

Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.

Customize Add-ins:

Add sautéed onions, bell peppers, mushrooms, or spinach for extra variety and nutrients.

Finishing Touches:

For extra flavor, sprinkle cheese on top before broiling for a minute or two to get a golden-brown finish.

Storage and Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying it out.

Serving Ideas:

Pair with a green salad or crusty bread for a complete meal.

Serve with a dollop of sour cream, Greek yogurt, or a drizzle of pesto for added flavor.

This frittata is simple, adaptable, and perfect for meal prep!