Imagine a breakfast so delightful it transports you straight to the sun-drenched hills of Italy with just one bite. This Zucchini Goat Cheese and Tomato Frittata is not just a meal—it's a culinary adventure that combines fresh, vibrant ingredients into a stunning dish that's both elegant and incredibly easy to prepare. Whether you're looking to impress weekend guests or treat yourself to a gourmet breakfast, this recipe promises to elevate your morning routine from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 medium zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup goat cheese, crumbled
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- Crack the eggs into a medium mixing bowl. Whisk thoroughly until the eggs are well combined and slightly frothy. Season with salt and pepper.
- Wash and slice the zucchini into thin, uniform rounds approximately 1/4 inch thick. Halve the cherry tomatoes.
- Heat olive oil in the oven-safe skillet over medium heat. Add the zucchini slices and sauté for 2-3 minutes until they begin to soften and develop light golden edges.
- Distribute the halved cherry tomatoes evenly across the zucchini in the skillet. Cook for an additional minute.
- Pour the whisked eggs over the vegetables, ensuring even coverage. Let the eggs cook undisturbed for 2-3 minutes until the edges start to set.
- Sprinkle the crumbled goat cheese uniformly across the surface of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are completely set and the top is lightly golden.
- Remove from the oven and let rest for 2-3 minutes. Carefully slide the frittata onto a serving plate.
- Slice into wedges and serve warm, garnishing with fresh herbs like basil or parsley if desired.
Tips
- • Use a well-seasoned or non-stick oven-safe skillet to prevent sticking and ensure easy serving • Slice zucchini and tomatoes uniformly to guarantee even cooking • Whisk eggs thoroughly to incorporate air, creating a lighter, fluffier texture • Don't overcook the vegetables before adding eggs—they should be just slightly softened • Allow the frittata to rest for a few minutes after baking to help it set and make cutting easier • For extra flavor, consider adding fresh herbs like basil or thyme to the egg mixture • Serve immediately for the best texture and taste, as frittatas can become dense when cold
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 220mg
