Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in tomato salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer’s market this weekend and I came up with this delicious frittata. What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today’s leftovers from lunch are going to be tomorrow’s breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. Also great for meal prep.
To Meal Prep
Divide into 4 meal prep containers. Keep covered and refrigerate for 3 to 4 days. To reheat, microwave in 30-second intervals until heated through.
Tips and Variations
To cut the zucchini into matchsticks, cut the zucchini in half and trim off the ends. Slice them lengthwise into 1/4-inch thick slices, then cut the slices into thin matchsticks. Swap out the Asiago cheese for Parmesan or Pecorino Romano. Add some baby spinach to the mix of veggies for added nutrition.
More Frittata Recipes You Might Enjoy:
Light Swiss Chard Frittata Spinach and Feta Frittata Turkey and Sweet Potato Frittata Caramelized Onion, Zucchini and Red Pepper Frittata
