This simple frittata recipe features sweet roasted cherry tomatoes, zucchini, and Parmesan cheese. It’s versatile, filling, and so delicious.
Frittatas Are My Meal Prep Breakfast of Choice When I’ve Got Veggies to Use Up
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
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Cherry tomatoes — These get so sweet and jammy after roasting in the oven. Grape tomatoes work well too.
- Garlic — For flavoring our tomatoes as they roast.
- Oregano — I use fresh, and I love roasting my tomatoes with it and also seasoning the egg mixture (you could also use thyme).
- 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.
- Zucchini — Sautéing 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).
Remember This Ratio for Frittata Success!
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.
How to Make This Zucchini Egg Frittata
- Roast the tomatoes. Cherry tomatoes are small and already very juicy, so they only need to roast for about 15 minutes in a 400ºF oven. Let them cool a bit before combining with the egg mixture to prevent scrambling.
- Whisk the egg mixture. You want to whisk the eggs, Parm, salt, and half and half until the eggs are well combined.
- Sauté the zucchini. You MUST cook the zucchini otherwise it will release all of its moisture into the eggs and your frittata won’t set. I suggest using an oven-safe skillet (I used my favorite 9-inch cast iron skillet) since this is a stove-to-oven recipe.
- Combine everything in an oven-safe skillet. You want to pour the egg mixture over the zucchini, then top with the tomatoes.
- Set the eggs. This stove-to-oven cooking method is what sets a frittata apart from a quiche! As the eggs cook, keep lifting the sides from the pan and tilt so portions of the raw eggs run to the edges. In total, you’ll need to cook the frittata for 2 to 3 minutes to set the bottom.
- Finish it in the oven. The tomato and zucchini frittata only needs an extra 5ish minutes in a 400ºF oven to finish cooking. You’ll know it’s done when the eggs have puffed up and the edges start to pull away from the pan.
What to Serve with Your Frittata
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Tomato and Zucchini Frittata Recipe
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 , to taste
For the frittata
- 8 large eggs
- ¼ cup half and half
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 medium zucchini , sliced (approx. 1 ½ cups)
- ¼ plus 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh oregano leaves
- ¼ teaspoon Kosher salt
Instructions
- Roast the tomatoes. 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.
- Combine 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 for 5 minutes or just until zucchini starts to lightly brown.
- 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.
- Finish in the oven. Place pan in oven and bake at 400ºF 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.
Notes
Nutrition
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
More Eggy Breakfast Recipes to Try
- Spinach and Mushroom Egg White Frittata
- Mediterranean Mini Frittatas
- Asparagus and Mushroom Frittata with Goat Cheese
- Microwave Egg and Vegetable Breakfast Sandwich
- Bacon Broccoli and Potato Frittata
- Microwave Egg Caprese Breakfast Cups
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Gigi
This recipe looks amazing! Trying it tonight. We are lucky enough to have genuine farmers not far from us, amd we are able to get blue and green eggs that look just like your picture every week. Almost too pretty to eat (almost!).
Kristen
I don’t make frittata’s nearly enough – and I LOVE them. This looks so awesome!
Kalyn
Beautiful frittata! This looks like a fantastic breakfast.
Ashley @ Wishes and Dishes
LOVE frittatas…..this is such a great recipe, thanks!
Alyssa | Queen of Quinoa
Love the frittata! Roasted tomatoes are totally one of my favorite things on earth. And these cherry tomatoes look divine. Simple and scrumptious!
Gerry @ Foodness Gracious
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…
Karly
Ooh, this frittata looks simple amazing. I love your photos.
Laura (Tutti Dolci)
Eggs have never looked so good – this is my kind of frittata! Pinned!
Bev @ Bev Cooks
Nuttin’ better than fraysh aygs!
And seriously, the soft boiled with a little good finishing salt, hooooooly.
Averie @ Averie Cooks
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!