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!
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.