TOMATO & ZUCCHINI FRITTATA

March 7, 2018

Frittata! I recently got a stainless steel frying pan and I love it for making dishes that have time both on the stove top and in the oven.  Cast iron skillets are an alternative for that, but I find them much harder to maintain.

Additionally, I’m sorry this is juvenile but I have to mention that typing the word “frittata” is fun.

Tomato & Zucchini Frittata
Serves four to five

1 cup cherry tomatoes, halved
1 teaspoon olive oil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
8 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper
A dash of red pepper flake
1 tablespoon butter
1 zucchini, sliced
1/4 cup grated parmesan cheese

Preheat oven to 400 degrees.

On a lined baking sheet, toss tomatoes with olive oil, oregano, and garlic powder. Roast for 15 minutes.

Whisk eggs with milk, salt, pepper, and red pepper flake.

Melt butter in a skillet over medium-high heat. Sauce zucchini for 5 minutes, until golden. Season with additional salt.

Lower heat to medium-low and pour in egg mixture, cooking for 3 minutes.

Transfer pan to oven and bake 5 minutes. Top with grated parmesan.

TOMATO & ZUCCHINI FRITTATA
 
Author:
Ingredients
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon olive oil
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic powder
  • 8 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • A dash of red pepper flake
  • 1 tablespoon butter
  • 1 zucchini, sliced
  • ¼ cup grated parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. On a lined baking sheet, toss tomatoes with olive oil, oregano, and garlic powder. Roast for 15 minutes.
  3. Whisk eggs with milk, salt, pepper, and red pepper flake.
  4. Melt butter in a skillet over medium-high heat. Sauce zucchini for 5 minutes, until golden. Season with additional salt.
  5. Lower heat to medium-low and pour in egg mixture, cooking for 3 minutes.
  6. Transfer pan to oven and bake 5 minutes. Top with grated parmesan.

Adapted from Foodie Crush.

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Comments

  • Chris

    Zucchini and tomatoes are ALWAYS a great go-together. Sometimes I just chunk them up, add some tomatoes and cheese and bake it into a nice side-dish casserole. However, a frittata DOES look much more impressive, doesn’t it? Have a nice weekend.

    • Rachel Schultz

      That is so smart! Thanks Chris.

  • […] I can. Today’s weather is kind of gloomy so I decided to make a Rachel Schultz’s sunny Roasted Tomato and Zucchini Frittata, using the last of my summer […]

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