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  • Writer's picturekirscuisine

Zucchini and Tomato Baked Frittata

July 28, 2020

The herbs on my patio garden are having a fantastic season! I love seeing the herbs so lush and full! The one herb that I really have a ton of is oregano. I just picked up some beautiful tomatoes and zucchini from my local farm stand and they gave me the inspiration for this recipe. I am going to put them all together and make an easy, healthy and baked frittata.

I love frittatas because they are easy to throw together. And they are perfect for any meal - breakfast, lunch or dinner! I know that frittatas are supposed to started on the stovetop and finished in the oven but that takes too much time! This is SO much easier and it's foolproof! So, I guess you can call it a crustless quiche or a frittata. I just call it delicious!

Zucchini and Tomato Baked Frittata


2 tbsp butter

2 zucchini, 1/2 inch diced

1garlic clove, minced

2 1/2 tbsp fresh oregano, chopped

1 plum tomato, sliced

6 eggs

3 tbsp milk

Salt and pepper to taste

3/4 cup shredded cheese (I used cheddar)

  1. Melt the butter in a skillet on medium high heat.

  2. Add the zucchini and cook until it softens.

  3. Add the garlic and oregano and cook for one minute.

  4. Spray a pie pan with cooking spray and layer in the cooked zucchini. Allow the temperature to cool.

  5. Meanwhile, whisk together the eggs, milk, salt and pepper in a bowl.

  6. When the zucchini has cooled down, add a layer of shredded cheese.

  7. Pour the egg mixture over top of the zucchini and cheese.

  8. Top with tomatoes slices and a bit of fresh cracked pepper.

  9. Bake at 350 degrees for 30 to 35 minutes, until golden and puffy.

Wasn't this super easy to make? I love how the fresh summer flavors come together!

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