ROASTED TOMATO & ZUCCHINI FRITTATA

October 29, 2012 · 1 comment

in Recipes, Savory Breakfasts, Vegetarian

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Roasted Tomato & Zucchini Frittata
Serves 3-4

1 cup cherry tomatoes, halved
2 cloves garlic, minced
8 large eggs
1/4 cup milk
1 teaspoon butter
1 medium zucchini, sliced
1/4 cup Parmesan cheese, grated
Oregano
Salt & pepper
Olive oil

Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano. Drizzle with olive oil.

Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet. Add zucchini and a dash of salt & pepper. Saute for about 5 minutes.

Add egg mixture to pan and top with roasted tomatoes.

Cook for an additional 5 minutes. Transfer pan to oven and bake for 7 minutes, or until egg is puffy. Garnish with parmesan and serve.


roasted tomato & zucchini frittata
 
Author:
Serves: 3-4
Ingredients
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 8 large eggs
  • ¼ cup milk
  • 1 teaspoon butter
  • 1 medium zucchini, sliced
  • ¼ cup Parmesan cheese, grated
  • Oregano
  • Salt & pepper
  • Olive oil
Instructions
  1. Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano. Drizzle with olive oil.
  2. Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet. Add zucchini and a dash of salt & pepper. Saute for about 5 minutes.
  3. Add egg mixture to pan and top with roasted tomatoes.
  4. Cook for an additional 5 minutes. Transfer pan to oven and bake for 7 minutes, or until egg is puffy. Garnish with parmesan and serve.

 

Modified from Foodie Crush.

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