Tomato and Zucchini Frittata Recipes | Ruffino Italian Wines

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Tomato & Zucchini Frittata

Tomato & Zucchini Frittata

Pair with Ruffino Prosecco
Where to Buy

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.