Zucchini, Goat Cheese, and Tomato Frittata

Name: Zucchini, Goat Cheese, and Tomato Frittata
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; ½ yellow onion; 2 cups chopped zucchini; 1 cup cherry/grape heirloom tomatoes; 3 cloves garlic; ½ teaspoon sea salt; 8 eggs; 4 ounces crumbled goat cheese

User Reviews

4.8

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
8 Servings
Calories
175 kcal
Course
Breakfast
Cuisine
American

Zucchini, Goat Cheese, and Tomato Frittata

Tyler Espinosa

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Zucchini, Goat Cheese, and Tomato Frittata is a fresh, flavorful breakfast or brunch! That goat cheese is everything!

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Ingredients

Servings

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

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Instructions

Preheat the oven to 375 degrees F.
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.
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.
In a mixing bowl, whisk the eggs until well-beaten. Whisk in the crumbled goat cheese.
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.
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.