Zucchini & Tomato Frittata

Zucchini & Tomato Frittata

Discover the rustic flavors of Mediterranean cuisine with our Zucchini & Tomato Frittata. Bursting with vibrant colors and wholesome ingredients, this savory dish offers a delightful harmony of grated zucchinis, diced red onion, and succulent tomatoes, all bound together with eggs and a medley of spices. Baked to perfection, our frittata boasts a golden brown crust, inviting you to savor each bite. Whether you’re hosting a brunch gathering or seeking a nourishing meal for any time of day, this recipe, serving eight, promises to satisfy your cravings for a flavorful and satisfying dish.


Serves 8

2 zucchinis, grated on large holes

1 red onion, diced

4 fl oz. olive oil

5 eggs

1 tsp. sea salt

1 tsp. za’atar spice

pinch of cayenne pepper

4.2 oz. gluten- free self raising flour

1 large tomato, slices

How to Prepare

Preheat the oven to 350°F. Line a tart pan with baking paper.

Squeeze out any excess water from the grated zucchinis.

In a large mixing bowl, combine the grated zucchinis, diced red onion, olive oil, eggs, salt, za’atar spice, cayenne pepper and self-raising flour. Mix well until all the ingredients are thoroughly combined.

Pour the mixture into the prepared pan, ensuring it is evenly spread across the base. Top the mixture with the sliced tomato.

Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until the frittata is set and golden brown on top. A toothpick inserted into the center should come out clean.

Once baked, remove from the oven and allow it to cool for a couple of minutes before slicing.

Serve with a side of salad.

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