Roasted Tomato and Zucchini Frittata Recipe

by heidi on September 25, 2012

I don’t have a coop. But lucky for me I know someone who does.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

I’m a bit of an egghead. I know, last week I was a picklehead, now I’m an egghead and soon enough you’ll be reading about me becoming a cheesehead. Yes, a real-live Wisconsin cheesehead. But you’ll be hearing of that soon enough.

Back to the eggs.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

Backyard chicken coops are the of-the-moment-hipster-hobby. It seems like the more dependent we become on our beloved digital devices (phones, televisions, cameras, computers) the more we crave anti-technology time (crafting, gardening, exercising, cooking.) And nothing seems more back-to-our-roots than farming. And the easiest way to farm for many of us is to put up a couple of chickens in the back forty—or 10 X 10 square—and enjoy the fruits of our free-range, hormone-free, freshly-laid orb.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

The closest I’ve ever gotten to having a chicken coop was back when we were first married. Our beloved child dog Akasha, a one-year-old Alaskan Malamute, escaped from the backyard while we were at work and went on a walk-about through the neighborhood. Soon enough she found herself inside the neighbor’s chicken coop. What a time she must have had, which I found out for myself soon enough.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

As I drove up the street and pulled into the driveway, I was met by my neighbor and his grandson, both of whom I had never met. Apparently the teenage grandson had raised prize chickens at his grandfather’s home. “Had” as in “past tense” thanks to Akasha’s visit to the coop and grandpa’s presentation of the four dead chickens she had played tag with. And won.

As I was writing out the check and apologizing profusely, my husband drove into the driveway, wondering what the hell was going on. Dead chickens laid out on the cement, angry people he didn’t know and one pissed off wife who greeted him with, “Look what YOUR dog did!”

Yep, his dog. But only when something went wrong. Am I right? Meanwhile, Akasha was tied up to a tree back at their house, and lucky for us she did get to come home.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

For the next 14 years my husband would never let me forget that Akasha was HIS dog, but only when she was good, not when she unearthed the ficus tree and drug it around the living room or pulled all of the stuffing out of the couch so it looked like we lived on cloud 9.

She was the cutest, our baby, our first child. If you’ve ever had a pet like her, you know how it goes.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

And that’s what brings me to these eggs. My intern Elyse was living with a friend who had a chicken coop and after 2 months of hinting, on her last day working with me she brought me 18 eggs as a farewell present. I’ve been coveting them, using them sparingly in hopes they would last for months. But fresh eggs don’t stand a chance in our house.

I am not a fan of grocery store eggs, and unless I’m making deviled eggs (for some reason the regular eggs always peel better for me) I only use DHA-fortified. The difference in consistency and color isn’t even comparable and I like supporting my local egg producer instead of a large grocery store chain.

Roasted Tomato Zuchinni Frittata from FoodieCrush.com

But these eggs. Oh my, my. I mean look at this shot. That photo hasn’t been color corrected or pushed up in saturation. That is the real color. Stunning. And better than their beauty shot is that they’re delicious.

I’m thoroughly enjoying this frittata today. But tomorrow I’m going for the most basic prep of an egg, a nice soft-boiled egg with a touch of salt and toast for dipping.

As long as my dogs don’t get to them first.

Roasted Tomato and Zucchini Frittata Recipe

Serving Size: 4

Roasted Tomato and Zucchini Frittata Recipe

Ingredients

For the roasted tomatoes
1 cup cherry tomatoes
2 cloves garlic
4 sprigs fresh oregano
Drizzle olive oil
Kosher salt and pepper
For the Frittata
8 large eggs
1/4 cup half and half
1 teaspoon butter
1 teaspoon olive oil
1 medium zucchini, sliced or 1 1/2 cups
1/4 plus 2 tablespoons grated Parmesan cheese
1 teaspoon fresh oregano leaves
1/4 teaspoon Kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. In a medium bowl, whisk together eggs, half and half, 1/4 cup of parmesan and salt.
  4. 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.
  5. 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.
  6. 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.
http://www.foodiecrush.com/2012/09/roasted-tomato-and-zucchini-frittata-recipe/

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34 comments |

Posted in: breakfast and brunch,recipes,vegetables and fruits

{ 29 comments… read them below or add one }

Averie @ Averie Cooks September 25, 2012 at 1:24 am

Gorgeous fritattta! I just happen to have cherry tomatoes and zucchini, in abundance! And probably should stop making zucchini breads and cakes. Great idea and gorg photos!

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Kathryn September 25, 2012 at 3:16 am

Love the photos in this post Heidi!

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heidi September 25, 2012 at 9:43 am

Ah thanks Kathryn! I kinda went egg-crazy.

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Katrina @ Warm Vanilla Sugar September 25, 2012 at 4:22 am

So simple and lovely looking! Yum!

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Bev @ Bev Cooks September 25, 2012 at 5:39 am

Nuttin’ better than fraysh aygs!

And seriously, the soft boiled with a little good finishing salt, hooooooly.

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heidi September 25, 2012 at 9:42 am

Its’ really my favorite way to eat eggs. Kosher salt. Yum.

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Mackenzie {SusieFreakingHomemaker} September 25, 2012 at 7:21 am

Swoon! This looks fantastic! I absolutely love the flavors in this!

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Kristen {bites & sights} September 25, 2012 at 7:27 am

Local free-range eggs are the best! No doubt about it. This frittata looks delish!

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Cassie September 25, 2012 at 8:00 am

Living next door to the farmer’s market I always have farm-fresh eggs and they really cannot be beat. I love a good frittata too, this is beautiful Heidi!

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heidi September 25, 2012 at 9:43 am

You live next to a farmer’s market? How lucky are you! Is it year round?

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Delishhh September 25, 2012 at 8:37 am

What a gorgeous and delicious breakfast!

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Stefanie @ Sarcastic Cooking September 25, 2012 at 8:42 am

That story about your dog is hilarious, yet I can imagine the embarrassment. I cannot believe how yellow that frittata is! Amazing!

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heidi September 25, 2012 at 9:44 am

She was a character allright. I agree, the eggs look like I doused them with mustard or turmeric. They are seriously gorg.

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Becky @ Project Domestication September 25, 2012 at 8:59 am

Your poor sweet, fun and loving dog! What a memory. This makes me want a dog so badly. They really are a part of the family.

I’m with you on farm-fresh eggs and I do love Oakdells.

Lovely recipe, you can’t beat this flavor combination.

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Deborah September 25, 2012 at 9:12 am

I am totally an egg-head, too! And that whole story brought back memories from my childhood – we had 2 dogs, and a neighbor with chickens. Let’s just say that the outcome wasn’t as “pleasant” as yours, as we ended up with 0 dogs… But – that frittata is something I’d easily devour!!

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heidi September 25, 2012 at 9:45 am

OH man! That is harsh. I’d have to move before I could give up a dog. But, then the parentals have the say, right?

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Jenny (VintageSugarcube) September 25, 2012 at 9:37 am

Ohhhhh, I need that frittata in my life. As always, your pics pop, snap, and boom gorgeous-ness!!

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Laura (Tutti Dolci) September 25, 2012 at 9:46 am

Eggs have never looked so good – this is my kind of frittata! Pinned!

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Karly September 25, 2012 at 9:59 am

Ooh, this frittata looks simple amazing. I love your photos.

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Gerry @ Foodness Gracious September 25, 2012 at 10:10 am

Great looking frittata! Your so right, as much as we need to have the latest phone, we still like to yearn for the old school artisanal food products which are way better in a ton of ways…

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Alyssa | Queen of Quinoa September 25, 2012 at 10:58 am

Love the frittata! Roasted tomatoes are totally one of my favorite things on earth. And these cherry tomatoes look divine. Simple and scrumptious!

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Cathy @ Noble Pig September 25, 2012 at 11:38 am

Such a beautiful recipe. Been trying to convince my husband I NEED chicken. We have five acres at home…why not!!! He comes mumbling something about the poop….

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Ashley @ Wishes and Dishes September 25, 2012 at 12:23 pm

LOVE frittatas…..this is such a great recipe, thanks!

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Krista September 25, 2012 at 1:33 pm

Absolutely gorgeous Heidi! Oh, to have my own chicken coop. I think I need to get friendly with some local farmers. Maybe trade cookies for eggs.

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Kalyn September 25, 2012 at 4:13 pm

Beautiful frittata! This looks like a fantastic breakfast.

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Julia September 25, 2012 at 5:39 pm

Yummy! I actually made something very similar to this, but in a tart shell, with a bunch of grape tomatoes, – I posted it on my blog.

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Cookie and Kate September 25, 2012 at 7:59 pm

Good grief, I want a slice of that frittata so bad. I think I’ll dream about it. You’re absolutely right about the eggs—local is the way to go!

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Kristen September 26, 2012 at 9:17 am

I don’t make frittata’s nearly enough – and I LOVE them. This looks so awesome!

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Michelle September 26, 2012 at 10:37 am

I think this is my favorite blog so far. I love the stories :)

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