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.
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
*For the Frittata*
- 8 large eggs
- ¼ cup half and half
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 medium zucchini sliced or 1 ½ cups
- ¼ plus 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh oregano leaves
- ¼ teaspoon Kosher salt
Instructions
- 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.
- In a medium bowl, whisk together eggs, half and half, ¼ cup of parmesan and salt.
- 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.
- 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.
- Place pan in oven and bake 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.