Courgette Tomato and Goat Cheese Frittata
Elevate your next breakfast, brunch, or light dinner with this vibrant Courgette, Tomato, and Goat Cheese Frittata. Packed with fresh, seasonal flavors, this easy-to-make recipe combines tender sautéed courgette, sweet cherry tomatoes, and creamy goat cheese, all brought together in a perfectly fluffy egg base. Highlighted with aromatic garlic and fresh basil, this oven-baked frittata is a deliciously versatile dish that’s both satisfying and nutritious. Ready in just 35 minutes, this frittata is low-carb, gluten-free, and an elegant way to use up seasonal vegetables. Serve it warm or at room temperature, paired with a crisp side salad or fresh bread for a wholesome meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium courgette (zucchini)
- 200 grams cherry tomatoes
- 6 large eggs
- 50 ml milk
- 100 grams goat cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 5 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Wash the courgettes and slice them into thin rounds. Halve the cherry tomatoes. Finely chop the garlic.
Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Add the courgette slices and sauté for 5-7 minutes, until soft and slightly golden.
Add the chopped garlic to the skillet and cook for 1 minute until fragrant.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes. Spread the mixture evenly across the skillet.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Pour the egg mixture over the courgette and tomatoes in the skillet. Tilt the skillet gently to make sure the egg is evenly distributed.
Crumble the goat cheese on top of the egg mixture, followed by the fresh basil leaves torn into small pieces.
Cook the frittata on the stovetop over low heat for about 3-4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
Serve warm or at room temperature for a delightful meal.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
