• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast and Brunch
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Danas Table

menu icon
go to homepage
  • Recipes
  • Jewish Italian Trip
  • Mother's Day Brunch
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Jewish Italian Trip
    • Mother's Day Brunch
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Dana's Table » Recipes » Break the Fast

    Published: Apr 27, 2023 by Dana Shrager · This post may contain affiliate links

    Italian Frittata with Zucchini and Tomato

    • Facebook
    • Email
    • Print
    Jump to Recipe Print Recipe

    This Italian inspired baked frittata is made with zucchini, tomatoes, fresh basil, a touch of parmesan, and fluffy eggs. It’s gorgeous, easy to whip up, and feeds a crowd. Mark it for your next brunch with family and friends.

    Baked frittata and a baking dish topped with zucchini and tomatoes.

    I like to serve this tomato and zucchini frittata for breakfast, weekend brunch, or a special occasion like Mother’s Day or Father's Day.

    It’s also a great vegetarian entree for Shavuot, which usually has a dairy menu, and for the Break the Fast meal after Yom Kippur, when brunch foods are often served. For more breakfast and brunch options, try Blintz Soufflé, Apple Noodle Kugel, Spinach and Feta Bourekas, Blueberry Pancake Muffins, and Salmon Mousse Spread.

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & I'll send it straight to your inbox. Plus you’ll get my monthly-ish recipe newsletter and my free e-cookbook!

    Jump to:
    • Why You'll Love This Recipe
    • What is a frittata?
    • Ingredient Notes and Substitutions
    • Step by Step Photos
    • Top Tips
    • Variations
    • Make Ahead
    • Storage and Reheating
    • Frequently Asked Questions
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Easy recipe made with simple ingredients and Italian flavors of zucchini, tomatoes, basil, parmesan. 
    • Makes a beautiful presentation with the bright red and green colors. 
    • A baked frittata is a great choice for feeding a crowd or for a special occasion. 
    • Vegetables can be swapped out so you can take advantage of fresh seasonal veggies. 
    • Can be served warm or at room temperature. 

    What is a frittata?

    A frittata is an egg based Italian dish that is a cross between an omelet and a crustless quiche. Eggs are cooked with a variety of mix-ins such as vegetables, herbs, meats, and cheeses. 

    Frittatas are a versatile dish and can be eaten for any meal of the day. They can be served hot or at room temperature, making them great for picnics or gatherings. The frittata components can be prepped in advance which makes it easy to serve to guests. 

    A classic frittata is made on the stovetop in a round skillet, but this baked frittata recipe has been adapted to cook in the oven. Baking the frittata allows you to use a large casserole dish so you can make it for a crowd or for a special occasion. Cooking a frittata in the oven also gives the host some hands off time to prepare other dishes. 

    Dana’s note: This baked zucchini and tomato frittata was inspired by a family trip to Italy. We stayed at a farmhouse in rural Tuscany with beautiful views and gardens full of fresh vegetables. The owner, Francesca, treated us to an Italian feast including a frittata made with zucchini from the garden and eggs from her chickens. Sitting at the large table surrounded by vine covered trellises felt like being on a movie set. 

    Ingredient Notes and Substitutions

    Ingredients needed to make baked Italian frittata with tomatoes and zucchini.

    See the recipe card below for a complete ingredient list and measurements.

    Jump to Recipe

    • Fresh vegetables - I use zucchini, cherry tomatoes, and onion for this recipe. Feel free to swap out the zucchini and tomato for other vegetables cut to similar size, like bell pepper, mushrooms, spinach, or asparagus. 
    • Large eggs - You will need a dozen eggs for this frittata style egg casserole. 
    • Fresh herbs - I use basil for this recipe to keep with the Italian flavors, but you can swap out for other fresh herbs that you have on hand. If you don’t have fresh herbs, you can substitute with dried Italian seasoning. (The general substitution rule is to use ⅓ the amount listed for fresh herbs if using dried.) 
    • Parmesan cheese - Can omit if you want to make it dairy free, or swap with goat or feta cheese. 

    Step by Step Photos

    See the recipe card below for complete directions.

    Jump to Recipe

    To make this baked Italian frittata, first sauté onions, zucchini, and tomatoes until softened. 

    Onions and olive oil in a skillet.
    Sauté onions.
    A skillet with sautéed onions and sliced zucchini.
    Soften zucchini.

    In a large bowl, combine eggs, salt, and pepper. Whisk eggs until just combined, then add in most of the vegetable mixture, basil, and half of the parmesan cheese. 

    Sautéed tomatoes in a skillet.
    Blister (pre-cook) the tomatoes.
    Eggs, salt, and pepper in a large glass bowl.
    Combine eggs with salt and pepper.

    Pour the mixture into a greased baking dish, and top with remaining parmesan.

    Next, decorate the top of the eggs with the remaining veggies. 

    Egg mixture with zucchini and tomatoes topped with Parmesan cheese and basil in a baking dish.
    Pour mixture into baking dish.
    Frittata mixture in a baking dish before baking in the oven.
    Top with remaining cheese and veggies.

    Bake until the top of the frittata is speckled with light golden brown and most of the top is firm. 

    Run a knife around the edges to loosen the frittata from the pan, and allow it to cool slightly before slicing and serving. 

    Serve this baked Italian frittata warm or room temperature with fresh fruit, or part of a full brunch spread with Green Juice, Sweet Potato Biscuits, and a simple side salad. 

    Top Tips

    • Only spray the bottom of the baking dish with nonstick cooking spray, or else you risk of the frittata pulling inwards after baking and shrinking in on itself. Just run a knife around the edges to loosen before serving.
    • Don’t overmix the eggs, or they will start to rise in the oven, and deflate into a denser frittata once set. This is why I don’t recommend using an electric mixer. 
    • It’s important to pre-cook the vegetables before baking a frittata so they can finish cooking by the time the eggs are set. 

    Variations

    • Make it dairy free. Skip the cheese to make this a dairy free frittata. 
    • Add garlic. Add 3 minced garlic cloves to the last 2 minutes of cooking the onions and zucchini.
    • Change up the vegetables. You can swap out for other delicious veggies you have on hand, like spinach, mushrooms, red peppers, or asparagus. 
    • Change up the herb. Thyme, chives, or marjoram also would be lovely.
    A sliced square of baked Italian frittata with tomatoes and zucchini.

    Make Ahead

    For meal preparation, you can cut and sauté the vegetables ahead of time. The eggs can be cracked, mixed, and put in a covered container in the refrigerator the night before or the day of. Give the eggs a quick stir to combine before assembling and baking.

    If you plan to serve the frittata room temperature, you can bake it ahead of time and store in the refrigerator until you are ready to serve; however, this frittata is best served fresh. 

    Storage and Reheating

    How to store: Store leftover frittata in the refrigerator in an airtight container for 2-3 days. Enjoy leftovers at room temperature or warmed up. 

    How to freeze: Freezing this frittata can cause the texture to change, therefore I don't recommend it.

    How to reheat: Gently reheat this baked frittata in the microwave or toaster oven. Don’t heat too long or the eggs may get rubbery in texture. 

    Frequently Asked Questions

    What is the difference between an omelet and a frittata?

    An omelet is an egg dish that can be made with various vegetables, meats, herbs, and cheeses like a frittata. An omelet is usually served folded over, whereas a frittata is served like a thicker egg casserole. 

    What is the difference between a quiche and a frittata?

    A quiche and frittata are both egg based dishes that can have different fillings like meat, cheese, or vegetables, but a quiche is more of a custard texture and is made with heavy cream or whole milk. A quiche also has a crust like a pie. 

    How do you know when a frittata is done?

    The frittata is done when most of the eggs are set and the middle is only very slightly jiggly. The eggs will continue to cook as the frittata cools. 

    Linger at Dana's Table a little longer for more free recipes.

    Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.

    Recipe

    Baked Italian frittata with zucchini and tomatoes.

    Italian Frittata with Zucchini and Tomato

    This delicious Italian inspired baked frittata is made with zucchini, tomatoes, fresh basil, a touch of parmesan, and fluffy eggs. It’s the perfect way to feed a crowd for breakfast, brunch, or a special occasion!
    4.91 from 43 votes
    Print Pin Rate
    Course: Breakfast, brunch, Main Course
    Cuisine: American, Italian
    Prep Time: 25 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 47 minutes minutes
    Servings: 12 servings
    Calories: 95kcal
    Author: Dana Shrager

    Ingredients

    • 1 tablespoon plus ½ teaspoon extra virgin olive oil divided
    • 2 medium zucchinis cut into ¼” half-moons (2 ¼ cup once cut)
    • 1 medium onion diced small (1 cup once diced)
    • ½ cup halved cherry tomatoes 3 ounces
    • 12 large eggs
    • 1 ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 2 tablespoons finely chopped fresh basil loosely packed (½ ounce)
    • ⅓ cup grated parmesan cheese divided

    Instructions

    • Preheat the oven to 350°F. Grease only the bottom (not the sides) of a 9x13 pan with cooking spray or oil. Set aside.
    • In a large nonstick skillet, over medium heat, add 1 tablespoon olive oil and the onion. Cook for about 5 minutes, mixing occasionally until softened.
    • Add the zucchini, and cook for another 6-8 minutes, on medium-high heat, stirring often. Transfer to a bowl and set aside.
    • Add cherry tomatoes and remaining ½ teaspoon olive oil to the empty pan. Cook over medium-high heat for 3-5 minutes just until the tomatoes begin to blister and char. Remove from the heat and let cool for 5 minutes.
    • In a large mixing bowl, add the eggs, salt and pepper. Whisk until just combined and the egg yolks and whites form a uniform mixture. Don’t overmix, otherwise it will start to rise in the oven, and deflate into a denser frittata once set.
    • To the beaten eggs, mix in most of the zucchini mixture (leaving some aside for garnish), basil, and half of the parmesan.
    • Pour egg mixture into the prepared pan, even out the mixture, and sprinkle the top with the remaining parmesan.
    • Decorate the top with the cooked tomatoes and remaining zucchini slices. Make sure the sautéed tomatoes are facing upwards so you can see the inside of the tomatoes.
    • Bake in the center rack of the oven for 21-23 minutes, or until the top is speckled with light golden brown and most of the top is firm. It is ok if the very center of the frittata has the tiniest bit of jiggle to it, since it will continue to cook as it cools.
    • Run a knife around the edges to loosen the frittata from the pan. Allow to cool for 5 minutes before slicing and serving. Serve warm or room temperature.

    Notes

    • The basil should be loosely spooned into the measuring spoon, not packed in for measuring.
    • Only spray the bottom of the baking dish with nonstick cooking spray, or else you risk the frittata pulling inwards after baking and shrinking in on itself. Just run a knife around the edges to loosen before serving.
    • Don’t overmix the eggs, or they will start to rise in the oven, and deflate into a denser frittata once set. This is why I don’t recommend using an electric mixer.
    • It’s important to pre-cook the vegetables before baking a frittata so they can finish cooking by the time the eggs are set.
    • How to store: Store leftover frittata in the refrigerator in an airtight container for 2 days. Leftovers can be enjoyed at room temperature or warmed up.
    • How to freeze: I don’t recommend freezing this frittata.
    • How to reheat: Gently reheat this baked frittata in the microwave or toaster oven. Don’t heat too long or the eggs may get rubbery in texture.

    Nutrition

    Calories: 95kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 405mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

    More Break the Fast

    • Parsnip and apple soup in a bowl topped with parsley and pomegranate seeds.
      Parsnip and Apple Soup
    • Slices of apple honey cake for Rosh Hashanah.
      Jewish Apple Honey Cake
    • Spinach bourekas on a serving board.
      Spinach and Feta Bourekas (Puff Pastry Appetizers)
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

    No Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    4.91 from 43 votes (43 ratings without comment)

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Popular Recipes

    • Golden brown broccoli kugel in a white baking dish with yellow towel.
      Broccoli Kugel
    • Sliced baked gefilte fish loaf on a serving platter with beet horseradish.
      Baked Gefilte Fish Loaf
    • A plated serving of carrot souffle.
      Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
    • Stack of 3 potato latke muffins with a bite showing the inside.
      Potato Latke Muffins (Mini Potato Kugels)
    • Lavash pizza with tomato sauce, cheese, and basil cooked on sheet pan.
      Lavash Flatbread Pizzas
    • A square of noodle kugel on a plate with a fork starting to scoop a bite.
      Sweet Noodle Kugel (parve / pareve)

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Easy Mother's Day Brunch Recipes

    • Baked Italian frittata with zucchini and tomatoes.
      Italian Frittata with Zucchini and Tomato
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Smoked salmon spread on a bagel.
      Salmon and Cream Cheese Mousse
    • A stack of honey cookies next to a honey dipper on blue background.
      Honey Cookies

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    As Seen In

    Logos from Jewish Journal, Parade, Orange County Register, Jerusalem Post.
    Logos from Food52, Bob's Red Mills, Ojai Pixie Tangerines, Eating Rules.
    Logos from Huff Post, Mom dot com, Yummly, MSN.

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2025 Dana Shrager / Dana's Table, LLC. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.