This easy baked frittata is baked in the oven – no stovetop involved. It's made with eggs, goat cheese, parmesan, zucchini and cherry tomatoes. It's perfect to feed a crowd for breakfast or brunch, or for meal prep! Naturally gluten free and high protein.
Raise your hand if you don't like "eggy" frittata! Well, welcome to the club because I'm the same 🙂
And let me reassure you, this baked frittata is anything but "eggy". What you mostly tastes is the cheese. And the tomatoes. Nom nom nom.
And honestly, the taste of zucchini isn't super strong either (because when are zucchini empowering anyway?! lol) – and it's not a problem in my book. Sneaky veggies for the win!
I love making this frittata during my meal prep sessions: I make one batch and it lasts me the entire week. I usually keep half in the fridge and the other half in the freezer so it stays super fresh.
How to make baked frittata step by step
Start by cutting your zucchini in half moons – cut lengthwise and sliced – and your tomatoes in half (step 1)
Arrange them in a lined baking dish (step 2)
Prepare the egg mixture: whisk together the eggs, grated parmesan and milk (steps 3 and 4)
Pour over zucchini and tomatoes, and shake the pan a bit to make sure the mixture is well distributed (step 5)
Distribute the goat cheese evenly over the frittata mixture (step 6)
Bake for 25 minutes at 200C/400F, let it cool slightly and cut into pieces.
Serve this baked frittata either warm or cold.
A few questions about frittata answered!
- What's the difference between a frittata and a quiche? Quick-and-not-complete answer: A quiche usually has a crust and it's filled with a savory egg custard made with cream. A frittata is similar to a crust-less quiche or a tick unfolded omelette. Long story short: they are pretty different both in terms of cooking method and taste.
- Can frittata be made in advance? YES! It keeps really well in the fridge for up to 4 days. Just reheat it or enjoy it cold.
- Can frittata be frozen? YES! It freezes really well. Cut them into squares, place them in airtight containers, each layer separated by parchment paper. Take it out of the freezer 24 hours before planning to serve it. You can also pop it directly in the microwave but it will render a lot of water (I usually place a paper towel beneath to absorb the liquid)
If you tried this baked frittata, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Oven Baked Frittata with Goat Cheese, Zucchini and Cherry Tomatoes
This easy baked frittata is baked in the oven – no stovetop involved. It's made with eggs, goat cheese, parmesan, zucchini and cherry tomatoes. It's perfect to feed a crowd for breakfast or brunch, or for meal prep! Naturally gluten free and high protein.
Ingredients
- 2 small zucchini skin on, sliced into half moons (about 9.5 oz - 270 g)
- 7 oz - 200 g cherry tomatoes cut in half
- 8 large eggs
- ⅓ cup milk
- 1.5 cups 4 oz - 110 g parmesan, finely grated
- sea salt and freshly cracked black pepper to taste
- 5 oz - 140 g fresh goat cheese crumbled
Instructions
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Preheat oven to 400F - 200C. Line a 9 x 13 inch (22 x 33 cm) baking dish with non-stick parchment paper.
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Arrange zucchini and tomatoes in the dish.
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In a large bowl, whisk together eggs, milk and parmesan. Season with salt and pepper to taste (keep in mind that the parmesan and goat cheese are already salted).
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Pour over zucchini and tomatoes. Shake the pan a bit to make sure the mixture is well distributed
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Sprinkle with big chunks of goats cheese.
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Bake for 25-30 minutes or until golden and cooked through.
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Remove from the oven and allow to cool slightly. Slice into 6 pieces and serve.
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You can serve the frittata warm or cold. If you serve it cold, store it in an airtight container in the fridge.
Recipe Notes
- MAKE AHEAD: It keeps really well in the fridge for up to 4 days. Just reheat it or enjoy it cold.
- FREEZING INSTRUCTIONS: Cut the frittata into squares, place them in airtight containers, each layer separated by parchment paper. Freeze for up to 3 months.
- Take it out of the freezer 24 hours before planning to serve it. You can also pop it directly in the microwave but it will render a lot of water (I usually place a paper towel beneath to absorb the liquid)
Recipe adapted from Taste Magazine
UPDATE NOTE: This post was originally published on June 4, 2015 and republished in September 2018 with an updated recipe, new photos and more tips.
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Susan
This sounds yummy! I'm thinking it should be possible to make it in my electric skillet (I'm without a stove for a couple of months while we're at the beach).
Marty
This is definitely a killer recipe! I think zucchini is severely under-used, and the pics are great too. Awesome 🙂
marie
Thanks Marty!
Linda Nortje
My family loves this frittata and I am a huge fan of any dish which can be made ahead of time !
Marie
This one's perfect for that!
Bintu | Recipes From A Pantry
Such a great way to use zucchini! I do love a frittata, definitely going to have to try it this way!
Annie @ Annie's Noms
Yum! This looks like the perfect brunch recipe for a lazy weekend! I love the flavour combination; I love baking tomatoes as the flavour is so intense and sweet!
Marie
Right?! So good 🙂
kim
I love the looks of this! I will definitely add it to my weekly menu.
Danielle Wolter
Seriously, you said goat cheese and I was all ready to make this! It looks incredible, loving all the fresh and cheesy flavors 🙂
Marie
Goat cheese for the win!
Haley
Can I have this for lunch, please? Looks delicious.
Marie
Be my guest! 🙂
Sonia
This is amazing! Can't wait to make it at home. A family member made this for us over the holidays. DELICIOUS!!!
Marie
So happy to hear Sonia, thank you! and excited for you to make it again soon! 🙂
Haley
This looks super cheesy and delicious.
Tammy
Wondering if you could use more egg whites/less whole eggs and how many you think?
Marie
You could try with 4 whole eggs and 4 whites (but I haven't tried!). Let me know how it goes!
Allison Gutteridge
Just tried it, absolutely delicious as well as easy to make!
Sarah S.
Such a good recipe! I added an extra yellow squash and mushrooms so it took a little longer to cook, maybe 40 minutes. Delish! Thank you for the recipe.
Marie
Hi Sarah! Oh wow, squash and mushrooms sounds amazing! A great autumnal spin on this summer frittata! Thanks so much for taking the time to leave such a lovely comment.
Debbie
This was DELICIOUS however the frittata stuck to the parchment paper. Did I miss something?
Marie
Sorry to hear Debbie! Hmm let's see. Maybe your parchment paper isn't as "non-stick" as mine? or the batter was slightly under baked? Next time you can try spraying a bit of cooking spray on the parchment paper to make sure it doesn't stick.
Jackie
I really enjoyed this recipe! Mine didn’t brown as much on top but was still delicious! I’m going to try mixing in egg whites next time!
Marie
That makes me happy! Thanks for sharing