Tomato and Zucchini Frittata


July 9, 2011 by Sara Kreidler

This recipe is super easy, and a great way to use up whatever veggies and herbs you have on hand.  A frittata is bit like a quiche, but without the pie crust.  I used tomatoes and zucchini with basil because I’ve got a stash of each to use up right now, but you could use just about anything.

Here’s what the frittata looks like at the end of step 4 of the recipe below.  The frittata starts on the stove and moves to the oven to finish cooking, so it is important to use an oven-safe skillet.  I used Toby’s Granny’s cast iron skillet (one of our most prized possessions), but if you don’t have a cast iron skillet, any non-stick (or well greased) oven-safe skillet will work.  If you don’t have an oven-safe skillet, you can transfer the veggies to a pie plate at step 4 below, add the eggs and then put the pie plate in the oven and increase the time in the oven by 5-10 minutes.

We ate the frittata alongside toasted English muffins and thick-cut bacon from our farmer’s market.  If you want to be healthy,this would be great with a nice green salad or fruit salad.  But, then again, BACON.  Just sayin’.


  • 8 eggs
  • ½ cup Parmesan cheese
  • 6 basil leaves, thinly sliced
  • Salt and pepper
  • 2 tablespoons olive oil
  • ½ cup white onion, diced
  • 1 medium zucchini, thinly sliced
  • 2 large tomatoes, seeded and chopped
  • 2 cloves of garlic, minced


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat the eggs until frothy, then add Parmesan, basil, salt and pepper and mix well. Set aside.
  3. Heat olive oil in a 9 inch cast iron skillet over medium flame.  Add onion and cook until soft.  Add the zucchini and cook for 2 minutes.  Add tomato and garlic and cook for 1 minute.
  4.  Spread the vegetables evenly over the bottom of the skillet.  Give the egg mixture a few more whisks and then pour egg mixture into the skillet. Cook over medium flame for 3-5 minutes or until the bottom and sides of the frittata begin to firm up.
  5.  Transfer skillet to the oven and bake for 15-20 minutes or until the eggs are fully cooked (you can test by sticking a knife into the middle of the frittata; if the knife comes out clean, the frittata is ready).  Remove skillet from oven and run a spatula or knife around the edge of the frittata to loosen it from the skillet.  Slice frittata into wedges and serve hot.

One thought on “Tomato and Zucchini Frittata

  1. eftychia says:

    Simple to make, delicious in taste! Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


%d bloggers like this: