Great Provolone Frittata with Zucchini and Cherry Tomatoes

Are you looking for something delicious that won’t burden your digestive system? Try this frittata – it is healthy, yet still fast and easy to make!
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  • 4 eggs
  • 4 cherry tomatoes, halved
  •  1 small zucchini
  • 2 Tbsp. (30 g) olive oil
  • 4 Tbsp. (60 g) grated provolone cheese
  • ½ c. chopped onion
  • Salt (to taste)
  • Freshly ground pepper
  • Spring onion – for garnish
  •  ¼ c. slivered fresh basil
  • A small handful of flat-leaf parsley


Heat the oil in a nonstick skillet over medium heat. Add diced zucchini and onion. Cook, stirring often, for about one minute. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the zucchini is tender but not mushy, for about 3-5 minutes. Meanwhile, whisk the eggs with salt, pepper, fresh herbs and 2 tablespoons of grated provolone cheese. Pour the seasoned eggs over the zucchini and lay the halved cherry tomatoes on top. Sprinkle the mixture with the rest of the provolone cheese. Cook for about two minutes until the eggs have thickened. Then place the skillet into the heated oven under the grill to finish the frittata off until it is golden brown; about 3-5 minutes. Garnish with chopped spring onion and serve with fresh bread.

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