Summery Egg Frittata
This homemade frittata is easy and delicious. These are the primary reasons why we recommend trying this recipe at home.
- juicy, tender frittata that beautifully holds the shape together
- filled with nutritious and wholesome ingredients
- an amazing idea for breakfast, brunch, lunch, or even dinner
- kids and adults adore it
- beginner-friendly recipe
- gluten-free and great meatless idea
Essential ingredients
This is such a lovely dish for breakfast, brunch, or light lunch. You can find the complete written recipe below, along with additional information about the ingredients.
Tomatoes - use cherry tomatoes for the frittata and bake them. Then, use some cherry tomatoes to top the frittata, making it fresh and delicious.
Zucchini - Use a medium-sized zucchini and slice it really thin, along with an onion.
Bread (to serve) - We can certainly serve the frittata without any additional side dishes; however, we genuinely enjoy serving it with a lovely slice of sourdough bread.
Storing
We recommend that you serve this Frittata as soon as possible. It's best when it's still warm.
Optionally you can store the prepared Frittata in the fridge for up to 2 days. Before serving, reheat. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Place the Frittata in the oven-safe skillet. Add to the oven and reheat it for 5 minutes. Serve warm.
How to make Zucchini and Tomato Frittata at home (video)
Check this short video to master making this easy Zucchini and Tomato Frittata at home.
Next, try these tomato-based recipes
- Pesto Pasta with Roasted Cherry Tomatoes
- Rice Stuffed Tomatoes
- Tomato Fritters
- Roasted Tomato Soup
- Roasted Cherry Tomato Risotto
- Roasted Cherry Tomatoes with Whipped Ricotta
- Chicken Cutlets with Tomatoes
- Pinsa with Prosciutto, Tomato, and Burrata
- Creamy Tomato Ricotta Pasta
- Fried Mozzarella Balls in Tomato Sauce
Made in collaboration with Paradajz d.o.o.
METHOD
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prepare the vegetables
Cut the zucchini and peeled onion into thin slices. Cut the cherry tomatoes into quarters. Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F.
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pan-fry the vegetables
Place an oven-safe 24 cm / 9.5-inch pan over medium heat. Add olive oil, onion, zucchini and sauté for 5 minutes. Add cherry tomatoes and chopped basil. Season with salt and pepper, toss to combine, then cook for 2-3 minutes. Remove from the heat.
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frittata
Add eggs, grated parmesan cheese, salt, pepper, and milk to a large bowl. Using a whisk, beat until well combined. Add the pan-fried vegetables to the pan and mix with the eggs. Pour the mixture back into the pan and place over medium heat. While gently stirring, cook for 2 - 3 minutes, then transfer to the middle rack of the oven. Bake for 15 - 18 minutes at 190 °C / 375 °F or until the center is still slightly jiggly and the edges are set.
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serve
Take the Zucchini and Tomato Frittata from the oven and invert carefully to a large plate. Sprinkle with fresh herbs and arrange halved cherry tomatoes on top. Optionally add some shredded parmesan cheese on top and drizzle with olive oil. Cut into slices and serve.
