Roasted Tomato and Zucchini Frittata Recipe

Roasted Tomato and Zucchini Frittata in skillet foodiecrush.com

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.

Course Breakfast

Cuisine Mediterranean

Keyword zucchini frittata

Prep Time 10

Cook Time 30

Total Time 40

Servings

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 , 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

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 the 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.

Nutrition