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Zucchini frittata with ricotta and cherry tomatoes is a light, healthy, and flavorful dish that’s perfect for any meal of the day. Whether served for breakfast, brunch, or dinner, this frittata is packed with vegetables, protein from eggs and ricotta cheese, and a blend of herbs and spices that make it irresistibly tasty. The combination of tender zucchini, sweet cherry tomatoes, and creamy ricotta brings balance and texture to this dish. Not only is it easy to make, but it’s also a nutritious option that can be enjoyed by the whole family.

Full Recipe:

Ingredients:

2 medium zucchini (grated)
Salt (to taste)

4 large eggs
1 teaspoon oregano
3 cloves of garlic (minced)

Black pepper (to taste)
4-5 tablespoons of flour (all-purpose)
1 red onion (finely chopped)

Olive oil (for cooking)
1 carrot (grated)
1 red bell pepper (diced)

10-12 cherry tomatoes (halved)
200 grams (7 oz) ricotta cheese
Fresh parsley (chopped, for garnish)

Instructions:

Step 1: Prepare the Vegetables

Grate the zucchini: Start by washing the zucchini and grating them using a box grater. Once grated, place the zucchini in a colander, sprinkle with a little salt, and let it sit for 10-15 minutes. This helps to draw out excess moisture from the zucchini.
Squeeze the zucchini: After letting the zucchini sit, use your hands or a clean kitchen towel to squeeze out as much water as possible. Removing the excess water ensures that your frittata isn’t soggy.
Chop the other vegetables: Finely chop the red onion, dice the red bell pepper, and grate the carrot. Halve the cherry tomatoes and set them aside for later use.

Step 2: Prepare the Frittata Batter

Beat the eggs: In a large mixing bowl, crack the eggs and beat them until they are smooth. Add a pinch of salt, black pepper, and the oregano to the eggs. Whisk the mixture well to incorporate the spices.
Mix the dry ingredients: Gradually add the flour to the beaten eggs, whisking continuously to prevent any lumps from forming.
Add the vegetables: Stir in the grated zucchini, minced garlic, chopped red onion, diced red bell pepper, and grated carrot. Mix until everything is evenly combined.

Step 3: Cook the Frittata

Heat the olive oil: In a large oven-safe skillet or non-stick pan, heat 2 tablespoons of olive oil over medium heat.
Sauté the vegetables: Add the vegetable mixture to the skillet and sauté for about 5-7 minutes, stirring occasionally until the vegetables begin to soften and release their flavors.
Pour the egg mixture: Once the vegetables are slightly softened, pour the egg mixture evenly over the vegetables in the skillet.

Add the ricotta and tomatoes: Using a spoon, place small dollops of ricotta cheese on top of the frittata. Arrange the halved cherry tomatoes evenly across the surface, pressing them gently into the mixture.
Cook on the stove: Let the frittata cook on the stovetop for 4-5 minutes until the edges start to set.

Step 4: Finish in the Oven

Preheat the oven: While the frittata is cooking on the stove, preheat your oven to 180°C (350°F).

Bake the frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set in the center and golden on top.
Cool and garnish: Once baked, remove the frittata from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Nutritional Facts (Per Serving):

Calories: 220 kcal

Protein: 12 grams
Carbohydrates: 16 grams
Fat: 12 grams

Fiber: 3 grams
Sodium: 250 mg
Sugar: 4 grams

Frequently Asked Questions (FAQs):

1. Can I make this frittata without flour?
Yes, the flour helps bind the ingredients, but you can omit it for a gluten-free version. You could also substitute it with almond flour or gluten-free flour for a similar effect.

2. Can I substitute other vegetables in this recipe?
Absolutely! This frittata is versatile, and you can swap in other vegetables like spinach, kale, or mushrooms depending on your preferences and what you have on hand.

3. Can I use other types of cheese?
Yes, while ricotta gives a creamy texture, you can use other cheeses like feta, goat cheese, or mozzarella for different flavor profiles.

4. Can I make the frittata in advance?
Yes, you can make this frittata ahead of time and store it in the fridge. It reheats well, making it a great option for meal prepping.

5. Can I cook the frittata entirely on the stove?
While finishing the frittata in the oven gives it a beautiful texture, you can cook it entirely on the stovetop over low heat with a lid on. Be sure to cook it slowly to prevent burning the bottom.

Tips for Making the Perfect Zucchini Frittata:

Squeeze out excess water from the zucchini: Zucchini contains a lot of water, which can make your frittata soggy if not drained properly. Squeeze as much water out as possible before adding it to the eggs.

Use an oven-safe pan: If you’re finishing the frittata in the oven, make sure your skillet is oven-safe. If you don’t have one, you can transfer the mixture to a baking dish before baking.
Don’t overbake: Keep an eye on the frittata while it bakes. You want it to be fully set in the center but still moist. Overbaking can result in a dry texture.
Season generously: Eggs and vegetables can be bland without proper seasoning. Don’t be shy with salt, pepper, and herbs like oregano or basil for added flavor.

Storage Tips:

In the fridge: Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
In the freezer: You can freeze the frittata by cutting it into portions and wrapping each piece in plastic wrap, followed by aluminum foil. Store the wrapped portions in a freezer-safe bag or container. When ready to eat, thaw in the refrigerator and reheat in the oven.
Reheating: To reheat the frittata, place it in a preheated oven at 150°C (300°F) for 10-15 minutes or until warmed through. You can also use a microwave, but the texture may not be as crisp.

Conclusion:

Zucchini frittata with ricotta and cherry tomatoes is a simple yet delicious dish that brings together a variety of flavors and textures. The eggs create a light, fluffy base, while the zucchini, carrot, and peppers add a hearty, nutritious boost. The dollops of creamy ricotta cheese and juicy cherry tomatoes enhance the frittata’s taste, making it a delightful meal to serve at any time of day. Whether you’re enjoying it for breakfast, brunch, or dinner, this frittata is sure to become a favorite.

This recipe is easy to customize with different vegetables or cheeses, and it’s a great way to use up produce from your fridge. It’s also perfect for meal prepping since it stores well and can be enjoyed cold or reheated. Give this recipe a try, and you’ll have a versatile, healthy dish that’s as pleasing to the palate as it is nutritious!

Zucchini Frittata with Ricotta and Cherry Tomatoes

Author: Olivia
Total Time: 30mins

Print Recipe

Description

Instructions

Step 1: Prepare the Vegetables

Grate the zucchini: Start by washing the zucchini and grating them using a box grater. Once grated, place the zucchini in a colander, sprinkle with a little salt, and let it sit for 10-15 minutes. This helps to draw out excess moisture from the zucchini.

Squeeze the zucchini: After letting the zucchini sit, use your hands or a clean kitchen towel to squeeze out as much water as possible. Removing the excess water ensures that your frittata isn’t soggy.
Chop the other vegetables: Finely chop the red onion, dice the red bell pepper, and grate the carrot. Halve the cherry tomatoes and set them aside for later use.

Step 2: Prepare the Frittata Batter

Beat the eggs: In a large mixing bowl, crack the eggs and beat them until they are smooth. Add a pinch of salt, black pepper, and the oregano to the eggs. Whisk the mixture well to incorporate the spices.

Mix the dry ingredients: Gradually add the flour to the beaten eggs, whisking continuously to prevent any lumps from forming.
Add the vegetables: Stir in the grated zucchini, minced garlic, chopped red onion, diced red bell pepper, and grated carrot. Mix until everything is evenly combined.

Step 3: Cook the Frittata

Heat the olive oil: In a large oven-safe skillet or non-stick pan, heat 2 tablespoons of olive oil over medium heat.

Sauté the vegetables: Add the vegetable mixture to the skillet and sauté for about 5-7 minutes, stirring occasionally until the vegetables begin to soften and release their flavors.
Pour the egg mixture: Once the vegetables are slightly softened, pour the egg mixture evenly over the vegetables in the skillet.
Add the ricotta and tomatoes: Using a spoon, place small dollops of ricotta cheese on top of the frittata. Arrange the halved cherry tomatoes evenly across the surface, pressing them gently into the mixture.

Cook on the stove: Let the frittata cook on the stovetop for 4-5 minutes until the edges start to set.

Step 4: Finish in the Oven

Preheat the oven: While the frittata is cooking on the stove, preheat your oven to 180°C (350°F).
Bake the frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set in the center and golden on top.

Cool and garnish: Once baked, remove the frittata from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Prep Time: 10mins
Cook Time: 20mins

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