Tomato Zucchini Frittata

August 1, 2012Katie

Raise your hand if you have an overwhelming number of zucchini or cherry tomatoes from your home garden?

There is a solution!  Make a Zucchini Tomato Frittata!


Nothing says gourmet like a good frittata for breakfast.

What? You don’t know what a frittata is?

Frittata is just a fancy word for eggs with something in them. Actually, The Italian word frittata derives from fritto, or “to fry” and I’ll show you how to do it ….easily!

Frittatas are also a great  Saturday morning use of whatever is leftover in your refrigerator. Add some eggs and cheese and you’ve got a beautiful breakfast or brunch item that is delicious. Your guests (or even your children) will sit up and say …”WOW!”, sing your praises, or just generally worship your feet.  Either way, you can’t go wrong.

Today, I was going for the vegetable route, trying to use up some of those summer cherry tomatoes and zucchini….if you’re a manly-man however, and want to toss in some meat. some crisped-up bacon or some cubed ham would be wonderful in this.

I started by adding a little oil into a saucepan.

Today I was making a small frittato that would feed 3-4 people. I used a 10 inch fry pan.   If you wish to make a larger one, double everything here and use a larger pan.

Add in one cup of chopped button mushrooms.

Saute these around for about 3 minutes.  While they’re cooking, chop up one zucchini.  Chop it in half longways, then cut those pieces into half moons.

Also chop up some grape or cherry tomatoes.  I used about 8, and sliced them in half.

After the zucchini have cooked for about 3 minutes, toss in the tomatoes.

Saute for another 3-4 minutes or until the tomatoes begin to wilt and warm up.  WHile that’s happening, mix up 4 eggs with 1/2 cup of milk.


Grate up a 1/2 cup of cheese- I used Asiago, but you could use cheddar or pepper jack.

Cheese is all about your own personal preference.  Toss it right into the eggs and mix.

Pour it over your veggie mix in the fry pan.

Let it cook over medium heat for roughly 2 minutes.

Chop up 2 green onions and scatter them over top.

Sprinkle with salt and pepper.  Then pop it into a 425º oven for exactly 10 minutes.

Pull it out after 10 minutes.  DISCLAIMER!  Use a hot pad…now and forever more to handle this pan! I forgot when plating…FRIED  my hand and dropped the entire pan.  Remade for pictures…please remember to use a hotpad!

Add any chopped herb you that makes your heart sing.  I added rosemary.

Take a rubber spatula, and run it around the edges and underneath the bottom of the frittata.

Now, to plate this baby, it’s really easy.  Just put your platter or plate upside down over the pan.

Holding your hand tightly over the plate…flip the pan over.

The bottom of your frittata will now be facing up.  Put another plate over the top of it like so…

Flip one more time and remove the top plate.

And there you go…your beautiful, colorful frittata is done!  You just need to cut it into wedges now.

You will love this technique for making frittatas.  Once you learn it, you’ll switch things up according to what’s in season.

Asparagus is coming soon…add in some fresh peas, or sauteed onions…potatoes, bacon, ham or sausage.

But start with this one…cuz it’s delicious!

And for more of my tomato recipes – here are a few suggestions!

Pizza Night! (Pesto Pizza, with veggies & tomatoes!)

 Panzanella Salad

Slow Roasted Cherry Tomatoes

Savory Roasted Tomato, Garlic and Mozzarella Tart

Caprese Grilled Cheese Sandwiches

Easy Shrimp Gazpacho Mexican Style (Cocktail de Camerone)

Tomato Tarte Tatin


Tomato Zucchini Frittata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 2 T. olive oil
  • 1 c. sliced mushrooms
  • ½ zucchini
  • 6 grape or cherry tomatoes, halved
  • 4 eggs
  • ½ c. milk
  • ½ t. salt
  • ¼ t. pepper
  • ½ c. asiago cheese, grated
  • 2 green onions, chopped
  • 1 t. chopped rosemary or your favorite herb
Instructions
  1. Preheat oven to 425º.
  2. Over medium -high heat, pour olive oil into 10 inch fry pan.
  3. Saute mushrooms for 4-5 minutes.
  4. Slice zucchini in half longways, then slice into half moons.
  5. Add to mushrooms in pan.
  6. Slice 6-8 grape or cherry tomatoes in half and add to pan.
  7. Cook zucchini and tomatoes and additional 3-4 minutes.
  8. Mix 4 eggs in mixing bowl with ½ c. milk.
  9. Slowly pour over veggies in pan.
  10. Let cook over medium heat for 2 minutes.
  11. Sprinkle green onions over top.
  12. Transfer to oven for exactly 10 minutes.
  13. Remove and use rubber spatula to loosen around edges and underneath.
  14. Invert plate over top and flip.
  15. Place another plate on top and flip.
  16. Slice into wedges and sprinkle with your favorite herb.

4 Comments

  • Jeanette

    August 1, 2012 at 12:04 pm

    What a great way to use all the fresh overflowing vegetables that are in season!
  • napa farmhouse 1885/diane

    August 1, 2012 at 9:06 pm

    i love frittatas and yours looks delicious. hope your hand is ok... (i have done that so many times!)
  • Kathy

    December 11, 2021 at 5:53 pm

    I love this recipe and have cooked your frittata a number of times now. This morning I added chopped broccoli florets, a small amount of thickened cream and a small tin of creamed corn. It just made it a little bit fluffier. Sprinkling of fresh chives is nice too :) Grateful you added the bit about the hot pan handle!
    1. Katie

      December 12, 2021 at 10:56 pm

      Kathy/ such the beauty of frittatas! Add whatever is left over in your fridge! I can’t wait to try your additions!

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