Zucchini, Goat Cheese, and Tomato Frittata

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Gtchfrttm - Recipes
1.00 LBS
Zucchini, Goat Cheese, and Tomato Frittata

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 10-inch frittata


  • 2 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 2 cups chopped zucchini (3 small zucchini squash)
  • 1 cup cherry/grape heirloom tomatoes, halved
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt
  • 8 eggs, well beaten
  • 4 ounces crumbled goat cheese


  1. Preheat the oven to 375 degrees F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally until translucent, about 5 to 8 minutes.
  3. Add the chopped zucchini, tomato, garlic, and sea salt. Continue sauteing until zucchini has softened but is still al dente, and the skins of the tomatoes begin to wilt, about 5 to 8 minutes.
  4. In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
  5. Transfer the sauteed veggie mixture to an 10-inch round baking pan or casserole dish. Pour in the egg/goat cheese mixture and use a spoon to evenly spread the veggies and eggs in the pan.
  6. Place on the center rack of the oven with a baking sheet underneath (just in case - to catch any egg that spills over). Bake for 32 to 40 minutes, until eggs have set up and are golden-brown on top. Let frittata sit 15 minutes before slicing and serving.