Zucchini, Goat Cheese, and Tomato Frittata Recipe

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Zucchini, Goat Cheese, and Tomato Frittata Recipe: This straightforward baked frittata is made in the oven; there is no need to use the hob. Eggs, goat cheese, parmesan, zucchini, and cherry tomatoes are the ingredients that go into making it. Great for breakfast, brunch, or food prep with a lot of people! Naturally free of gluten and high in protein.

Zucchini, Goat Cheese, and Tomato Frittata Recipe

 

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  • This simple quiche is baked in the oven instead of on the stove. It’s made with cherry tomatoes, goat cheese, eggs, and Parmesan. Great for breakfast, brunch, or food prep with a lot of people!
  • Naturally free of gluten and high in protein. If you don’t like ‘eggy’ frittata,
  • raise your hand! I’m the same, so welcome to the club Also, I want you to know that this baked frittata is not at all “eggy.”The cheese is what you taste the most. Oh, and the tomatoes. Say “nom nom nom.”
  • I mean, the taste of zucchini isn’t that great either (because when are zucchini healthy?!). lol) – and I don’t see a problem with that. Sneaky vegetables win!
  • I love making this frittata when I’m planning my meals for the week. One batch lasts me the whole week. So it stays really fresh, I keep half of it in the fridge and the other half in the freezer.

 

HOW TO MAKE BAKED FRITTATA STEP BY STEP

  • Start by cutting your zucchini in half moons – cut lengthwise and sliced – and your tomatoes in half (step 1)
  • Arrange them in a lined baking dish (step 2)
  • Prepare the egg mixture: whisk together the eggs, grated parmesan and milk (steps 3 and 4)
  • Pour over zucchini and tomatoes, and shake the pan a bit to make sure the mixture is well distributed (step 5)
  • Distribute the goat cheese evenly over the frittata mixture (step 6)
  • Bake for 25 minutes at 200C/400F, let it cool slightly  and cut into pieces.

Serve this baked frittata either warm or cold.

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A FEW QUESTIONS ABOUT FRITTATA ANSWERED!

  • What’s the difference between a frittata and a quiche? Quick-and-not-complete answer: A quiche usually has a crust and it’s filled with a savory egg custard made with cream. A frittata is similar to a crust-less quiche or a tick unfolded omelets.
  • Long story short: they are pretty different both in terms of cooking method and taste.
  • Can frittata be made in advance? YES! It keeps really well in the fridge for up to 4 days. Just reheat it or enjoy it cold.
  • Can frittata be frozen? YES! It freezes really well. Cut them into squares, place them in airtight containers, each layer separated by parchment paper.
  • Take it out of the freezer 24 hours before planning to serve it. You can also pop it directly in the microwave but it will render a lot of water (I usually place a paper towel beneath to absorb the liquid)
  • Did you make this baked frittata? Please rate the recipe and tell me how it turned out in the comments.
  • I love hearing from you! For more tasty treats and behind-the-scenes looks, you can also follow me on Instagram, Pinterest, and Facebook.

Also See

Top 8 Benefits of Juicing

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Oven Baked Frittata with Goat Cheese, Zucchini and Cherry Tomatoes

This simple quiche is baked in the oven instead of on the stove. It’s made with cherry tomatoes, goat cheese, eggs, and Parmesan. Great for breakfast, brunch, or food prep with a lot of people! Naturally free of gluten and high in protein.

  •  Course Breakfast, Main Course
  •  Cuisine American, Mediterranean
  •  Keyword #breakfastrecipe, #brunchrecipe, #easybreakfastrecipe
  •  Prep Time 15 minutes
  •  Cook Time 30 minutes
  •  Total Time 45 minutes
  1.  Servings 6
  2.  Calories 279 kcal

Ingredients

  • 2 small zucchini skin on, sliced into half moons (about 9.5 oz – 270 g)
  • 7 oz – 200 g cherry tomatoes cut in half
  • 8 large eggs
  •  cup milk
  • 1.5 cups 4 oz – 110 g parmesan, finely grated
  • sea salt and freshly cracked black pepper to taste
  • 5 oz – 140 g fresh goat cheese crumbled

Instructions

    1. Preheat oven to 400F – 200C. Line a 9 x 13 inch (22 x 33 cm) baking dish with non-stick parchment paper.
    2. Arrange zucchini and tomatoes in the dish.
    3. In a large bowl, whisk together eggs, milk and parmesan. Season with salt and pepper to taste (keep in mind that the parmesan and goat cheese are already salted). 

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    4. Pour over zucchini and tomatoes. Shake the pan a bit to make sure the mixture is well distributed

    5. Sprinkle with big chunks of goats cheese.

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    6. Bake for 25-30 minutes or until golden and cooked through.
  1. Remove from the oven and allow to cool slightly. Slice into 6 pieces and serve.

  2. You can serve the frittata warm or cold. If you serve it cold, store it in an airtight container in the fridge.

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Recipe Notes

  • MAKE AHEAD: It keeps really well in the fridge for up to 4 days. Just reheat it or enjoy it cold.
  • FREEZING INSTRUCTIONS: Cut the frittata into squares, place them in airtight containers, each layer separated by parchment paper. Freeze for up to 3 months.
  • Take it out of the freezer 24 hours before planning to serve it. You can also pop it directly in the microwave but it will render a lot of water (I usually place a paper towel beneath to absorb the liquid)

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