Zucchini, Tomatoes and Rosemary Frittata

This Mother’s Day frittata is just as big on flavor as it is on nutrients, thanks to loads of organic vegetables, fresh herbs and protein- and omega 2-rich eggs. It’s also a fantastic base recipe that you can customize according to mom’s palate. Super simple, this dish is perfect for weeknights when you’re cleaning out what’s left in your crisper.

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  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 cups zucchini, halved lengthwise and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 5 large organic eggs
  • 2 organic egg whites
  • 1/4 teaspoon sea salt, divided
  • 1/4 teaspoon of freshly ground pepper, divided
  • 1/2 teaspoon chopped fresh rosemary
  • 2 ounces grated vegan cheese or Italian Parmigiano Reggiano
  1. Preheat the oven to broil.
  2. Heat oil in a skillet over medium-high heat; add garlic, cook for 1 minute. Do not allow garlic to brown or it turns bitter. Add zucchini; cook 3 minutes and add the cherry tomatoes. Cook veggies until tender, stirring continuously. Season with salt and pepper.
  3. Meanwhile, whisk together the eggs, egg whites and rosemary, and season with salt and pepper. Pour the egg mixture over the zucchini and cook until the eggs begin to set, about 3 minutes.
  4. Sprinkle cheese evenly over the top. Place pan under the broiler for 3 minutes or until the frittata rises slightly and becomes light and settled. Eggs should not be runny. Transfer to a serving plate, cut into pie-shaped wedges and serve. I love it paired with the Spring Green Salad.