Zucchini, Goat Cheese, and Tomato Frittata Recipe


This frittata with zucchini, goat cheese, and tomatoes is a fresh and tasty way to start the day or have brunch. I love that goat cheese so much!


– 2 tablespoons olive oil – ½ yellow onion finely chopped – 2 cups chopped zucchini 3 small zucchini squash – 1 cup cherry/grape heirloom tomatoes halved – 3 cloves garlic minced – ½ teaspoon sea salt – 8 eggs well beaten – 4 ounces crumbled goat cheese



Heat the oven to 375°F. Heat olive oil in a large skillet on medium-high. Sauté onion for 5–8 minutes until transparent, stirring periodically.


Step 1

Mix in diced zucchini, tomato, garlic, and sea salt. Sauté zucchini 5–8 minutes until cooked yet al dente and tomato skins wilt. Beat eggs well in a bowl. Crumble goat cheese.


Step 2

Place sautéed vegetables in a 10-inch round casserole. Spoon the egg/goat cheese mixture over the veggies and eggs in the skillet.


Step 3

The center rack of the oven with a baking sheet below to catch errant eggs. Bake eggs until firm and golden brown, 32–40 minutes. Let frittata sit 15 minutes before slicing and serving.


Step 4

Mexican Breakfast Casserole Recipe 

Also See