Zucchini and cherry tomato frittata

Zucchini and cherry tomato frittata

zucchini and tomato frittata 2
I just made this recipe for my lunch. I know it’s not so light because of the flour, but it is very nutritious and delicious. The zucchini with tomato gives a special flavor to the frittata and you can quickly prepare a delicious and beautiful lunch or dinner for you and your love!


  • 350g plain yogurt
  • 150ml of milk
  • 2 cups sifted flour
  • 2 eggs
  • 100g butter
  • 2 teaspoons baking powder
  • 1 tablespoon of baking soda
  • 2 teaspoons salt
  • Black pepper to taste
  • 1 zucchini
  • 300g cherry tomatoes


  1. Mix the plain yogurt, milk and sifted flour.
  2. Add eggs and warm, melted butter.
  3. Add baking powder, baking soda, salt and pepper.
  4. Cut the zucchini in half-moon with 1 finger thick. Brown the zucchinis with a tablespoon of olive oil. Add salt and pepper to taste.
  5. Reserve the zucchinis on a plate and put another tablespoon of olive oil in the frying pan. Throw in the tomatoes and let them cook for 8 minutes over medium heat. Turn off the fire.
  6. In a 13 cm skillet that can go in the oven, or in an ovenproof dish, place the remaining two tablespoons of oil and grease the entire skillet with the help of a paper towel.
  7. Place a scoop of pasta on the bottom, some zucchini pieces and some tomatoes. Add another ladle on top and finish with more zucchinis and tomatoes.
  8. Bake in a preheated oven at 220oC for 20 to 25 minutes.
  9. Serve with some basil leaves on top.


2 13 cm pans.
zucchini and tomato frittata

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