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Zucchini and Vegetable Frittata with Mozzarella and Greek Yogurt
A Healthy, Flavor-Packed Brunch Favorite
When you’re looking for a wholesome, satisfying, and easy-to-make dish that suits any time of the day, few things beat a good frittata. This Zucchini and Vegetable Frittata with Mozzarella and Greek Yogurt is a light yet hearty option that’s packed with fresh vegetables, creamy cheese, and a tangy twist thanks to Greek yogurt.
This recipe is perfect for brunch, meal prep, or a light dinner, offering a protein-rich, low-carb meal that doesn’t skimp on flavor. The use of zucchini and seasonal vegetables makes it versatile and nutritious, while the mozzarella adds that irresistible gooey texture. The Greek yogurt not only boosts the protein content but also lends a silky, slightly tart finish to the frittata.
Ingredients
- 1 medium zucchini, grated or finely chopped
- 1 small red bell pepper, diced
- 1 small onion, finely chopped
- 1 cup baby spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 6 large eggs
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the vegetables: Heat olive oil in a non-stick or oven-safe skillet over medium heat. Add onion and bell pepper, cooking until soft, about 5 minutes. Stir in zucchini and cook for another 2–3 minutes until the moisture starts to evaporate. Add spinach and cherry tomatoes, cooking just until the spinach wilts.
- Prepare the egg mixture: In a mixing bowl, whisk together eggs, Greek yogurt, salt, and pepper until smooth and slightly frothy.
