Pair with Sparkling

Tomato & Zucchini Frittata


  • 8 large eggs
  • 1 cup cherry tomatoes
  • 1½ cups sliced zucchini
  • 2 cloves garlic
  • ¼ cup half and half
  • ¼ cup parmesan cheese
  • ¼ tsp salt
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 tsp fresh oregano leaves
  • 4 sprigs fresh oregano
  • Olive oil
  • Salt and pepper

  • Preheat oven to 400°F.
  • Cover sheet pan with parchment.
  • Place tomatoes and garlic in bowl, drizzle with oil, season with salt/pepper to taste, and toss to coat.
  • Place on sheet, sprinkle with oregano, and roast for 15 minutes.
  • When the tomatoes have finished roasting, in a bowl whisk together eggs, half and half, cheese, and salt.
  • Melt butter with olive oil in a pan over medium high.
  • Sauté zucchini until lightly brown.
  • Add egg mixture.
  • Top egg with roasted tomatoes and fresh oregano.
  • Cook for 2–3 minutes.
  • Place in oven; bake until frittata has puffed and edges start to pull away from pan.
  • To serve, cut into wedges; garnish with additional cheese.



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