I’m pretty excited to share this baked frittata recipe with you guys today. On my last produce run, I spotted these beautiful organic cherry tomatoes at Trader Joe’s. They were a gorgeous shade of red, better than most of the ones I’d seen at the grocery store this past summer. I wasn’t sure what I was going to do with them yet, but they were coming home with me.
That’s pretty much how all of my meal plans come about. I go to the store, see what looks good and make plans based on that. I’m not really a huge fan of grocery lists, as far as produce goes anyway. I used to make out lists, but that proved to be very frustrating. A trip to find a decent eggplant could quickly turn into a multi-store search. Much more fun to just see what looks good that day, then plan.
In this case, I found the cherry tomatoes. I also happened to grab some scallions on this trip. This Zucchini Tomato Baked Frittata is a perfect marriage of delicious flavors. Sweet-tart cherry tomatoes add gorgeous color and make for a beautiful presentation. And the burst of flavor when the warm cherry tomatoes pop in your mouth? SO GOOD!
The inspiration for this recipe comes from a Tomato, Scallion and Cheddar Frittata recipe I came across on Martha Stewart’s website. It sounded good, so I used it as a basis for my recipe.
I had one small zucchini left in the fridge that was starting to look a little shriveled, so I decided this would be a great way to use it up. To get the almost paper-thin slices of zucchini, I used the slicing side of my grater. I had to grate the cheddar cheese as well, so I got two uses out of the grater for this recipe. Cleanup is so much faster when you have dual-purpose tools! The dill I used to season the dish with adds a nice tangy flavor that I love. If you haven’t had eggs seasoned with dill, then get on it. They’re delicious together!
If you want more cheese flavor, add more cheese. You could also substitute your own favorite cheese if you prefer. Just keep in mind that you may need to alter the level of sea salt if you use a saltier cheese. That’s the great thing about frittatas, they are so incredibly versatile. When you eat as many eggs as we do, you need to keep it interesting.
This makes a great breakfast or brunch dish. It can feed 4-5 people, depending on how hungry you are. For us, it’s probably more like four because we like a good breakfast. It reheats well and tastes even better the next day.
- 1 tbsp ghee or fat of choice
- 1 bunch of scallions , thinly sliced (about a cup)
- 1 (10 oz) container of cherry tomatoes
- 1 small zucchini , sliced paper thin
- 8 large eggs , lightly beaten
- 1/2 cup shredded cheddar cheese
- 1/2 tsp dried dill (if using fresh, 1 1/2 tsp)
- 1 tsp sea salt plus pepper to taste
Preheat oven to 375 degrees F.
In a 10-inch ovenproof skillet, heat oil over medium-high. Add scallions and tomatoes, and cook for about 5 minutes. Add the zucchini, season with a little salt and pepper, and cook for about 2 minute more.
Add the eggs, cheese, dill, salt and pepper to the skillet and stir to combine. Use a spoon to help you distribute the tomatoes evenly. Allow to cook, undisturbed, until edges are set, about 2 minutes. Place the skillet into your preheated oven and bake until the top of the frittata is set, about 10-13 minutes.
Allow to cool for a few minutes before slicing. May be served warm or at room temperature.