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.
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 and Salmon Mousse.
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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
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 RecipeTo make this baked Italian frittata, first sauté onions, zucchini, and tomatoes until softened.
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.
Pour the mixture into a greased baking dish, and top with remaining parmesan.
Next, decorate the top of the eggs with the remaining 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 a simple side salad, or part of a full brunch spread with Blintz Soufflé and Salmon Mousse.
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.
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
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.
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.
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.
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Recipe
Italian Frittata with Zucchini and Tomato
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.
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