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Zucchini and Vegetable Frittata with Mozzarella and Greek Yogurt

Zucchini and Vegetable Frittata with Mozzarella and Greek Yogurt

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  • Combine: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute the ingredients evenly. Sprinkle shredded mozzarella on top.
  • Cook and bake: Let the frittata cook on the stovetop for 2–3 minutes, until the edges start to set. Then transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the center is set and the top is lightly golden.
  • Serve: Let it cool slightly before slicing. Garnish with fresh herbs if desired.

    • Why You’ll Love It

    • Nutritious: Loaded with veggies, packed with protein, and low in carbs.
    • Quick and simple: Ready in under 30 minutes with just one pan.
    • Meal-prep friendly: Stores well in the fridge for up to 4 days.
    • Customizable: Swap in mushrooms, broccoli, or even smoked salmon for different flavor profiles.

    Serving Suggestions

    Pair with a side salad, crusty whole grain bread, or a fresh fruit platter for a complete meal. This frittata also works beautifully cold or reheated, making it an ideal choice for lunchboxes or on-the-go meals.

    Final Thoughts

    The Zucchini and Vegetable Frittata with Mozzarella and Greek Yogurt proves that healthy doesn’t have to be boring. Whether you’re hosting a weekend brunch or just want something simple yet satisfying, this dish delivers comfort, nutrition, and plenty of flavor—all in one skillet.

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