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. 

Baked Frittata in a metal square pan lined with parchment paper.

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.

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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.

A piece of baked frittata held over a pan of frittata

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)

Step by step pictures showing how to make baked frittata

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 pan of baked frittata held with two grey potholders

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)

A piece of baked frittata in a white plate with a fork

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 InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

Baked Frittata in a metal square pan lined with parchment paper.
5 from 4 votes
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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.

Course Breakfast, Main Course
Cuisine American, Mediterranean
Keyword #breakfastrecipe, #brunchrecipe, #easybreakfastrecipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 279 kcal

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
  • 1/3 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

  1. Preheat oven to 400F - 200C. Line a 9 x 13 inch (22 x 33 cm) baking dish with non-stick parchment paper.
  2. Arrange zucchini and tomatoes in the dish.
  3. 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). 

  4. Pour over zucchini and tomatoes. Shake the pan a bit to make sure the mixture is well distributed

  5. Sprinkle with big chunks of goats cheese.

  6. Bake for 25-30 minutes or until golden and cooked through.
  7. Remove from the oven and allow to cool slightly. Slice into 6 pieces and serve.

  8. 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

 

Nutrition Facts
Oven Baked Frittata with Goat Cheese, Zucchini and Cherry Tomatoes
Amount Per Serving (1 /6th)
Calories 279 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 252mg 84%
Sodium 567mg 24%
Potassium 378mg 11%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 22g 44%
Vitamin A 21.8%
Vitamin C 23.3%
Calcium 37.3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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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This easy baked frittata is cooked 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 #mealprep! Naturally #glutenfree and high protein. Recipe on NotEnoughCinnamon.com #cleaneating #breakfastrecipe #brunchrecipe #healthybreakfast

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posted in
Casserole Clean Eating Gluten free Low carb Main Dishes Paleo/Primal Primal Recipes Refined Sugar Free Summer Recipes Under 300 cal Vegetarian
11 Comments
  1. 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).

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