August 2, 2015 | Home >Healthy Kids > Best Recipes >Heirloom Tomato and Zucchini Frittata
Heirloom Tomato and Zucchini Frittata
August 2, 2015 | Home >Healthy Kids > Best Recipes >Heirloom Tomato and Zucchini Frittata

Heirloom Tomato and Zucchini Frittata

Hi friends, it’s Holly from Maison Everett. 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!

 

Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! www.superhealthykids.com

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!
Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! www.superhealthykids.comIf mornings are too busy to get something in the oven, you can make the frittata the night before and warm it up while the kids get dressed. Serve with fresh fruit and you are good to go!
Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! www.superhealthykids.com Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! www.superhealthykids.comYou can also make the frittata for lunch or dinner. I would add a side or two to complete the menu. These homemade biscuits look like a delicious compliment to make it a heartier meal. What do you think?
Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! www.superhealthykids.comHolly Everett is a mama and creative business owner, focused on living intentionally and getting healthy meals on the table. Visit her at Maison Everett, where she shares about the things that inspire and grow her as both a mother and creative.

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Heirloom Tomato and Zucchini Frittata. Delicious way to add veggies to breakfast! http://www.superhealthykids.com/heirloom-tomato-zucchini-frittata/

Heirloom Tomato and Zucchini Frittata

Heirloom Tomato and Zucchini Frittata
Serves: 4
Cook Time: 30 m
Serving Size: 4

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.
  2. Finely chop shallot, spinach and basil.
  3. Slice tomato and zucchini about 1/4" thickness.
  4. Heat olive oil in 10" oven-safe skillet over medium heat.
  5. Add shallots and allow to cook for about 5 minutes, stirring occasionally.
  6. While shallots are cooking, break eggs into a large mixing bowl and stir.
  7. Add spinach, basil, cheddar cheese, salt and pepper; stir all together.
  8. In the pan, add pressed garlic cloves to shallots and cook for 1 more minute.
  9. Remove pan from heat (do not wash; you will reuse) and spoon the shallot mix into the egg mixture; stir.
  10. Pour the mixture into the skillet that was used to cook the shallot.
  11. Place the zucchini and tomatoes on top of the mixture to cover the top.
  12. Scoop small drops of goat cheese on top of the vegetables.
  13. Put skillet into oven and cook for 30 minutes, or until lightly brown around the edges.
  14. Enjoy!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 300 15%
  • Fat: 19 g 29%
  • Carb: 11 g 4%
  • Fiber: 3 g 12%
  • Protein: 21 g 42%
  • Sugar: 4 g
written by
Holly Everett

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Comments(5)
Yum Yucky says:

ohhh my goodness. This looks so good I can’t even stand it. I gotta make this!

Thank you! Let us know how it turns out!

Looks delicious! Your tomato just made me yearn for summer — our tomatoes don’t start appearing here in Connecticut until late July/early August — so long to wait! Love the heirloom varieties too. Green zebra is my absolute favorite. Thanks a lot for sharing this recipe. 🙂

I hope you get to enjoy them soon! Tomatoes have become a favorite in our home, too. I’ll have to try the green zebra – thanks for suggesting!

Really pretty, Holly! I love all those ingredients!!

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