This easy frittata recipe features sweet roasted cherry tomatoes, zucchini, and Parmesan cheese, and is versatile, healthy, and so delicious.
A light, fluffy frittata is a breakfast and brunch staple (and generally just a fantastic clean-out-the-fridge type of meal). They’re unbelievably simple to make, and a versatile vehicle for endless tasty mix-ins. I have several frittata recipes, like my Mediterranean mini frittatas—which are perfect for busy mornings, my bacon, broccoli, and potato frittata, and my asparagus and mushroom frittata with goat cheese. This roasted tomato and zucchini frittata is bright and cheery, and tastes like summer. It’s also totally customizable depending on your taste and what you have on hand.
Why You’ll Love It
- This frittata is so simple to make and healthy too
- It’s the perfect way to put summer veggies to good use
- It’s great for meal prep or for a nice breakfast, brunch, or lunch
Frittata Ingredients List
- Cherry tomatoes—these get so sweet and jammy after roasting in the oven
- Garlic—for flavoring our tomatoes as they roast
- Oregano—I use fresh, and I love roasting my tomatoes with it and also seasining the egg mixture (you could also use thyme)
- Olive oil—for roasting the tomatoes
- Kosher salt and freshly ground black pepper—always, for flavor
- Eggs—I’ve found 8 is an ideal number for the texture of this frittata
- Half and half—this gives the frittata some creaminess (you could also use whole milk, but I prefer half and half, and you’re only using ¼ cup anyway)
- Butter—for cooking the zucchini
- Zucchini—sautéeing the zucchini first is essential since the frittata bakes for such a short period of time
- Parmesan cheese—you could also use gruyere or feta (or a mix)
Find the complete recipe with measurements below.
How to Make This Frittata
- Roast the tomatoes. On a small sheet pan topped with foil, add tomatoes and garlic and drizzle with olive oil. Add salt and pepper and toss to coat. Sprinkle with oregano leaves and roast in oven for 15 minutes. Remove and set aside.
- Whisk the egg mixture. In a medium bowl, whisk together eggs, half and half, ¼ cup of parmesan and salt.
- Sauté the zucchini. In a 9-inch saucepan over medium-high heat, melt butter with olive oil. Add zucchini and a sprinkle of salt and sauté until the zucchini starts to lightly brown.
- Combine everything and set the eggs. Add egg mixture to saucepan and top egg with tomatoes and fresh oregano. As egg cooks, lift edges of egg from sides of pan and tilt so uncooked portion runs to the edges. Repeat process and cook for 2-3 minutes.
- Bake the frittata. Place pan in oven and bake for 5 minutes or until frittata has puffed and edges of egg have started to pull apart from the pan. Serve with with additional freshly grated parmesan and more fresh oregano if desired.Â
FAQ
- What is a Frittata vs omelet? While both are cooked in a pan on the stove, the difference between omelets and frittatas is how the ingredients for the fillings are added to the eggs. Omelette fillings are added to a folded sheath of eggs, while frittata fillings are stirred into the eggs to cook together. Frittatas are also finished cooking in the pan so the eggs rise and soufflé.
- What is the difference between a quiche and a frittata? A frittata is partially cooked in a skillet on the stove, and then finished in the oven, where a quiche cooks entirely in the oven. Frittatas also tend to have less dairy, while quiches have a custardy egg base, usually containing cream.
- What is the frittata ratio to memorize? Most frittatas typically have 6-8 eggs, ¼ cup of milk, half and half, or cream, and around 1-2 cups of veggies/mix-ins. Many folks will advise using ¼ cup of dairy for every 6 eggs, though I’ve found that amount still works well with 8 eggs.
Recipe Variations
- Top with fresh thyme and/or basil leaves
- Add some crumbled feta or goat cheese to the frittata
- For some extra protein, crisp up some prosciuto and add mix that into the frittata
- Marinated artichokes would also be a yummy addition
Storage
You can make this frittata in advance and enjoy the leftovers throughout the week. I recommend eating leftovers cold since egg dishes typically don’t reheat well. Technically you could freeze this cooked frittata and try gently reheating it in the oven (after thawing completely in the fridge), but I don’t think it holds up nearly as well as just making one fresh.
Roasted Tomato and Zucchini Frittata Recipe
This easy frittata recipe features sweet roasted cherry tomatoes, zucchini, and Parmesan cheese and is versatile, healthy, and so delicious.
Servings 4
Calories 185kcal
Ingredients
*For the roasted tomatoes*
- 1 cup cherry tomatoes
- 2 cloves garlic
- 4 sprigs fresh oregano
- drizzle Extra-virgin olive oil
- Kosher salt and pepper
*For the Frittata*
- 8 large eggs
- ¼ cup half and half
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 medium zucchini sliced or 1 ½ cups
- ¼ plus 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh oregano leaves
- ¼ teaspoon Kosher salt
Instructions
- Preheat oven to 400°F.
- On a small sheet pan topped with foil, add tomatoes and garlic and drizzle with olive oil. Add salt and pepper and toss to coat. Sprinkle with oregano leaves and roast in oven for 15 minutes. Remove and set aside.
- In a medium bowl, whisk together eggs, half and half, ¼ cup of parmesan and salt.
- In a 9-inch saucepan over medium high heat, melt butter with olive oil. Add zucchini and a sprinkle of salt and sauté for 5 minutes or just until zucchini starts to lightly brown.
- Add egg mixture to saucepan and top egg with tomatoes and fresh oregano. As egg cooks, lift edges of egg from sides of pan and tilt so uncooked portion runs to the edges. Repeat process and cook for 2-3 minutes.
- Place pan in oven and bake for 5 minutes or until frittata has puffed and edges of egg have started to pull apart from the pan. Remove from oven and garnish with additional parmesan and more fresh oregano if desired. Cut into wedges and serve.
