Sunkissed Tomato and Zucchini Frittata with Ricotta and Basil

Stop The Brunch Panic: Your New Favourite Frittata

Right, listen up, you lovely people. Have you ever had one of those lazy mornings where you fancy something special? Something quick that screams pure sunshine? Well, ditch the flipping pancakes.

My answer is always a brilliant, sunny Tomato and Zucchini Frittata . This dish is absolute magic.

Why This Isn’t Your Gran’s Quiche

This isn’t a tricky French omelette. The frittata is the ultimate Italian kitchen hero. Think of it as a hearty, glorious crustless quiche recipe .

It’s super versatile and honestly, dead easy to master. We finish it in the oven, which means zero flipping stress.

We are focusing on true seasonal flavour here. Using sweet, fresh Garden Tomatoes and gorgeous Summer Zucchini gives it a natural sweetness.

It’s a perfect seasonal vegetable frittata option. You can get this beauty prepped in 15 minutes. It definitely earns its spot among the best easy brunch recipes .

The Secret to No More Soggy Frittata

Now, I need to share a confession. My first attempt was a complete disaster. It was a watery, floppy mess! That chef taught me the crucial secret to prevent soggy frittata .

You must, must, must dry your vegetables.

The secret to this fantastic courgette and tomato recipe is simple prep. If you skip salting and draining the zucchini, you invite water into the eggs.

Trust me on this one. It takes five extra minutes, but it completely changes the texture.

The Creamy, Dreamy Difference

The reason this specific recipe is such a winner is the texture. We make it extra creamy with a touch of ricotta.

This ricotta and basil frittata combination makes the texture rich yet still surprisingly light. It’s perfect for a light lunch or even a simple supper.

Eggs and fresh veg mean this meal is packed with protein. It’s filling without feeling heavy. You can easily whip this up and cook it in your frittata cast iron skillet .

We’re talking about six generous slices of pure comfort. It truly captures the joy of a simple Zucchini Frittata .

It’s great cold for picnics too. Honestly, the biggest problem is stopping yourself from eating the whole thing straight out of the pan! Ready to make your weekend spectacular? Let's dive into the ingredients.

Gathering the Good Stuff: Ingredients & Essential Kit

Hey gorgeous! Let's talk about the absolute best easy brunch recipes . Forget complicated pastries and time consuming prep. We are making my famous Tomato and Zucchini Frittata .

Honestly, this is a lifesaver recipe. It uses the best seasonal ingredients. It’s basically a crustless quiche recipe without the fuss.

The Stars of the Show: Veggies and Eggs

You don’t need fancy stuff here. Just fresh, honest ingredients. If you have a garden, this recipe is perfect. We rely on gorgeous Summer Zucchini and sweet Garden Tomatoes .

For the veg filling, grab 2 medium Zucchini (that’s courgette for my UK mates). We also need 1 cup (150 g) of halved cherry tomatoes.

Quality matters here. If your tomatoes are weak, the whole dish tastes weak.

The eggs need to be brilliant. Use 8 large eggs . Room temperature is best. It just makes the resulting Zucchini Frittata fluffier.

Creamy Dreamy Essentials

The creamy element is key to this delicious ricotta and basil frittata . You need 1/4 cup (60 g) of whole milk ricotta .

Please, get the whole milk version. It makes all the difference in texture. If you use skim, it won’t be as luscious.

We also need 1/4 cup (60 ml) of whole milk or cream .

Flavor Boosters: The Secret Sauce

Salt is actually your most crucial tool here. My first attempt at a seasonal vegetable frittata was a disaster. Why? Watery vegetables! Use 1/2 tsp of salt to draw the liquid out of the zucchini.

This is how you prevent soggy frittata never skip that step! You will pat the Summer Zucchini bone dry before cooking.

We also use 1/4 cup (25 g) of Parmesan cheese . Don't buy the pre-grated stuff. Honestly, the flavour hit from freshly grated Parmesan is unmatched.

We finish with loads of fresh basil. It turns this simple courgette and tomato recipe into something spectacular. You’ll need 1/4 cup of chopped fresh basil .

Must Have Gear for a Perfect Frittata

Right, gear check. The most crucial piece is the pan. You absolutely need a 10 inch (25 cm) oven safe skillet . This is non-negotiable! A proper frittata cast iron skillet is the ideal choice.

Cast iron holds the heat so well. I love mine; it gives the base a gorgeous crust.

If you don't have cast iron, a high-quality non-stick pan that can handle 350° F ( 180° C) works perfectly.

You’ll also need a decent whisk and a big mixing bowl for the eggs. That’s it! Simple, effective, and ready for your delicious Tomato and Zucchini Frittata .

Mastering the Perfect Seasonal Vegetable Frittata

Honestly, making a brilliant seasonal vegetable frittata is simple. It is way less stressful than trying to nail a perfect omelette! Did you know the word "frittata" just means "fried" in Italian? It is basically a sturdy, sophisticated, open faced omelette.

This Tomato and Zucchini Frittata is the ultimate example of elegant, easy brunch recipes .

Prep: Beating the Soggy Frittata Problem

The only real threat to a good frittata is water. Watery vegetables equal a sad, spongy egg dish. We must address this, especially with Summer Zucchini (or courgette and tomato recipe ingredients).

First, your mise en place needs sorting. Dice your onion and slice that Zucchini Frittata star. Toss the zucchini slices with salt in a colander.

Walk away for 10 minutes . This is essential. The salt pulls the moisture out. When time's up, grab a tea towel and press out all that liquid.

You want them bone dry! This is the secret to prevent soggy frittata . While that is happening, preheat your oven to 350° F ( 180° C) .

The Cook: Hob to Oven Magic

You need an oven safe pan. I swear by my frittata cast iron skillet for the best result.

1. Sauté the Stars: Heat 2 Tbsp olive oil over medium heat. Sauté the onion until soft, about 5 minutes . Add the dried zucchini and cook another 5– 7 minutes until they get a little colour. They should be tender crisp.
2. Add Flavour: Throw in the minced garlic, Garden Tomatoes , and oregano. Cook just for 2 minutes until fragrant. Take the pan off the heat!
3. Whisk It Up: In a separate bowl, whisk 8 large eggs vigorously. Whisk in the 1/4 cup cream and the grated Parmesan. This adds air for a lighter, fluffier texture.
4. The Creamy Secret: Gently fold in the 1/4 cup ricotta and basil frittata mix. Don't overmix here; you want pockets of creamy cheese later.
5. Set the Base: Pour the egg mix evenly over the vegetables in the pan. Return the pan to medium low heat. Cook, undisturbed, for 5– 7 minutes . The edges should set solid, but the centre should still wobble.
6. Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 12– 15 minutes . It’s done when it’s lightly golden and a skewer comes out clean.

Pro Tips for the Crustless Quiche Recipe

This is way simpler than a crustless quiche recipe , trust me.

• Cool Down: Never pour eggs onto screaming hot vegetables! If the pan is too hot when you add the eggs, you get instant scrambled eggs underneath. Disaster! Give it a minute or two off the heat before pouring.
• The Rest is Essential: Once baked, remove the pan and let it rest for 10 minutes . It continues setting during this time. Skipping this step means a messy slice.
• make-ahead Winner: This is amazing served cold. Cook it the night before for the perfect grab and-go meal. Bob’s your uncle!

My Kitchen Notes: Making the Most of Your Summer Zucchini Frittata

Once you’ve nailed the main bake, you’re probably itching to tuck in. But wait! These little notes are the difference between a good Zucchini Frittata and a brilliant, life changing one.

Trust me, I’ve made all the mistakes so you don’t have to.

Serving the Sunshine

So, you’ve pulled this glorious bake out of the oven. What next? Honestly, this recipe is top tier for easy brunch recipes .

It looks utterly stunning served right in the frittata cast iron skillet . That rustic look is always a winner!

If you're serving it for dinner, keep the sides super fresh. A sharp, peppery handful of rocket (arugula) with a drizzle of balsamic glaze is my favourite go-to.

That acidity cuts through the richness beautifully. Alternatively, this makes a fantastic light lunch sliced cold for a picnic. It’s like a much heartier version of a crustless quiche recipe perfect for feeding a crowd without any fuss.

Don't forget the fresh basil on top; it looks pretty and smells divine!

Storage Secrets to Prevent Soggy Frittata

Leftovers are the best part of this dish, but you have to handle them right. I learned the hard way how to prevent soggy frittata .

You must let it cool completely first. If you seal a warm slice in a container, the condensation will make it weep.

Not ideal.

Once it's cool, cover it tightly. It keeps beautifully for up to four days in the fridge. Want to freeze it? Go for it! Wrap individual slices tightly in cling film, then foil.

To reheat, microwave briefly, but I much prefer sticking it under the grill (broiler) for a minute or two. This crisps up the edges and makes it taste freshly baked.

Flexible Frittata Variations

This seasonal vegetable frittata is endlessly adaptable. If you can’t get hold of beautiful Summer Zucchini , try swapping it for sautéed asparagus tips or sliced mushrooms.

I often make this as a courgette and tomato recipe when I’m clearing out the fridge.

For a hearty option, try adding a few chunks of cooked ham or bacon with the onions. If you need it dairy-free, simply skip the ricotta and Parmesan, and use unsweetened oat milk instead of cow’s milk.

However, nothing beats the creamy texture of the classic ricotta and basil frittata !

Simple Nutrition Perks

This isn't diet food, but it’s definitely good for you. You're packing in serious nutrients from those vibrant Garden Tomatoes and eggs, which are powerhouse sources of protein.

Protein keeps you full, meaning no mid-morning snack attacks!

The Tomato and Zucchini Frittata is naturally light on carbohydrates and heavy on flavour. It’s a brilliant way to get a big dose of veggies in without feeling like you’re eating "health food.

" Honestly, it’s a total midweek champion. Give this Tomato and Zucchini Frittata a whirl it’s pure joy on a plate!