This is the first of two post I’m sharing with you this week featuring some of the best vegetables summer has to offer. This is the time of year when I keep our house stocked with fresh ripe tomatoes and I look for any excuse to add them into our meals. I never buy them when they’re out of season so I figure we might as well get our fill while we can.
With the abundance of fresh tomatoes and zucchini found at the markets right now this frittata is the perfect way to put them to good use. Frittata’s are a simple one pan dinner that’s both healthy and delicious. They can be enjoyed anytime of day , whether it be for breakfast, lunch or a lighter weeknight dinner.
Since eggs are more or less a staple item in most homes this meal is perfect for those nights when you stare aimlessly at the fridge wondering what to make for dinner. Frittata’s are a wonderful quick and easy meal because anything goes by adding in whatever veggies, fresh herbs or even meat that you have on hand.
I chose to keep this frittata dairy-free by using Almond milk and eliminating the addition of cheese. Juicy, ripe tomato slices and thin slivers of zucchini cover the top of the frittata before it’s placed into the oven so the eggs can set. I love using my cast iron skillet for this meal but any oven-proof skillet will work.
- 6 eggs
- ¼ cup fresh basil, roughly chopped
- 1 teaspoon olive oil
- 1 small zucchini, cut in half lengthwise then cut in half again.
- ¼ cup Almond milk
- 1 clove garlic, minced
- 1 medium-sized tomato, sliced
- salt and pepper to taste
- Preheat oven to 375 degrees
- Whisk together the eggs, almond milk, pinch of salt and the basil. Set aside.
- In a 8 to 10 inch (oven safe) skillet, heat the olive oil over medium heat. Add in the zucchini, minced garlic, salt and pepper. Cook for a few minutes until the zucchini begins to soften. Pour the egg mixture over the veggies, giving everything a quick stir to combine. Add the tomato slices over top with additional salt, pepper and zucchini slices.
- Turn the stove off and slide the skillet into the oven. Bake for 20-25 minutes or until the eggs are set. Remove from oven and allow to cool before slicing