Zucchini Tomato Baked Frittata
This deliciously good zucchini tomato baked frittata is gluten-free and makes for a beautiful presentation that you can feel proud to serve your overnight guests or family. Dig in!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 1 tbsp ghee or fat of choice
- 1 bunch scallions thinly sliced (about a cup)
- 1 container (10 oz) cherry tomatoes
- 1 small zucchini sliced paper thin
- 8 large eggs lightly beaten
- 1/2 cup Shredded Cheddar Cheese
- 1/2 tsp dried dill (if using fresh, 1 1/2 tsp)
- 1 tsp sea salt plus pepper to taste
Preheat oven to 375 degrees F.
In a 10-inch ovenproof skillet, heat oil over medium-high. Add scallions and tomatoes, and cook for about 5 minutes. Add the zucchini, season with a little salt and pepper, and cook for about 2 minute more.
Add the eggs, cheese, dill, salt and pepper to the skillet and stir to combine. Use a spoon to help you distribute the tomatoes evenly. Allow to cook, undisturbed, until edges are set, about 2 minutes. Place the skillet into your preheated oven and bake until the top of the frittata is set, about 10-13 minutes.
Allow to cool for a few minutes before slicing. May be served warm or at room temperature.
Keyword baked frittata, frittata, gluten free, tomato, zucchini