Zucchini & tomato frittata

Heather Disarro

Rate this Article:
Max 5 stars
My Rating

Zucchini and tomatoes are abundant in the summer, so use them wisely in a delicious frittata that can be served for breakfast, lunch or dinner!

zucchini tomato frittata

Zucchini & tomato frittata

Serves 4


  • 6 large eggs
  • 4 ounces goat cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups chopped fresh zucchini
  • 1 cup sliced fresh cherry tomatoes
  • 2 tablespoons olive oil


  1. Preheat oven to broil.
  2. Heat a large oven-safe skillet over medium heat.
  3. Add the oil, zucchini and tomatoes and saute over medium heat until tender, about 5 to 8 minutes.
  4. Whisk together the eggs, goat cheese, salt, pepper and garlic powder until well incorporated.
  5. After the vegetables have sauteed, spread them in an even layer in the skillet. Carefully pour the egg mixture on top.
  6. Stirring 2 times, cook the eggs until almost done, and then spread in an even layer and place in the hot oven.
  7. Broil until the eggs are just set.
  8. Let cool for about 10 minutes before serving.
  9. Serve warm.

More exciting frittata recipes

Kale frittata
Mushroom, goat cheese and thyme frittata
Sun-dried tomato frittata

Tags: , ,

Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.