Zucchini Tomato Pasta Frittata
Transform your mealtime into a Mediterranean-inspired delight with this Zucchini Tomato Pasta Frittata! Bursting with vibrant zucchini, sweet cherry tomatoes, and perfectly seasoned cooked pasta, this hearty dish combines comforting flavors with effortless elegance. Whisked eggs, creamy Parmesan cheese, and fresh basil tie everything together into a golden, oven-baked masterpiece. This frittata is a versatile one-pan recipe that makes for a quick 40-minute meal ideal for breakfast, brunch, or a light dinner. Serve it warm or at room temperature—it’s satisfying, simple, and packed with wholesome ingredients. Perfect for using up leftover pasta and elevating weeknight dinners!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup cherry tomatoes
- 2 cups cooked pasta
- 6 large eggs
- 0.25 cup whole milk
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh basil
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the zucchini into thin rounds. Halve the cherry tomatoes. Mince the garlic. Roughly chop the fresh basil.
In a mixing bowl, whisk the eggs with the whole milk, Parmesan cheese, salt, and black pepper until well blended. Set aside.
Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the zucchini slices and minced garlic, and sauté for 5–7 minutes until the zucchini softens and starts to brown.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they just begin to soften. Stir in the cooked pasta and mix to combine evenly.
Pour the egg mixture over the vegetables and pasta in the skillet, spreading it out so it covers everything evenly. Sprinkle the chopped basil over the top.
Cook on the stovetop over medium-low heat for 3–4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the center is fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Run a spatula around the edges and underneath to loosen it from the pan.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 19.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 806 mg | 62% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2129 mg | 45% | |
*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.
