Multiple Layered Vegetable Frittata with Herb Infused Olive Oil

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fluffy, oven-baked frittata layered with sautéed vegetables and enriched with herb-infused olive oil for a fresh finish. This Mediterranean-inspired Super Bowl recipe (vegetarian), ready in about 30 minutes, pairs large eggs, milk, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1 small, diced into 1/2-inch cubes zucchini
• 1/2 medium, thinly sliced red onion
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh basil leaves
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 minced garlic cloves

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Instructions

1. Step 1: Preheat your oven to 375°F. In a medium bowl, whisk together 6 large eggs and 1/4 cup whole milk until well combined, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1/2 medium thinly sliced red onion and 1 small diced zucchini, cooking for 4-5 minutes until softened.
3. Step 3: Add 1 cup halved cherry tomatoes and cook for 2 minutes until they start to soften. Pour the egg mixture evenly over the vegetables in the skillet.
4. Step 4: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
5. Step 5: Remove from the oven, drizzle with 1 tbsp olive oil infused with 1/4 cup chopped fresh basil leaves, and let rest for 5 minutes before slicing and serving.