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Fresh Grilled Zucchini Frittata with Tangy Goat Cheese and Sun Kissed Cherry Tomatoes

From Meal Plan Fail to Flavorful Win: Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes

Every home cook knows the feeling: you meticulously craft a meal plan, envisioning a stress-free week of delicious dinners, only for it to unravel at the last minute. This scenario is a prime example of a “meal plan fail” right here in my house. The original plan was simple: grilled chicken burgers from Costco, accompanied by a fresh salad. I confidently announced “cheeseburgers” to the kids, only to be met with immediate and dramatic protests. “But you just told Dad CHICKEN burgers on the phone! Wahhhh, we don’t want CHICKEN burgers!” Oh, the indignation! It seems their preference for a good old beef cheeseburger was non-negotiable, despite having enjoyed these very chicken burgers before.

Goodness gracious. The sheer energy required to engage in a culinary debate with two determined little ones was something I simply did not possess that evening. Frankly, I wasn’t even personally craving a chicken burger myself. So, with a swift and decisive mental pivot, I scrapped the initial plan entirely. My mind instantly gravitated towards something lighter, more comforting, and infinitely easier to whip up: a frittata. The kids, surprisingly, were perfectly content with a simple dinner of scrambled eggs, toast, and fruit – a classic, fuss-free meal that brought smiles all around.

And so, what began as a menu plan failure quickly transformed into a delightful culinary success, giving birth to this incredible Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes. It’s a testament to how adaptable and forgiving cooking can be, proving that some of the best meals arise from unexpected changes of plans. Frittatas are truly a home cook’s secret weapon, offering a versatile canvas for whatever fresh ingredients you have on hand. They transition beautifully from breakfast to brunch, lunch, or a light, satisfying dinner, making them a staple in any flexible kitchen.

Here’s a peek at this beauty on the stovetop, just before it went into the oven for its finishing touches:

The Art of the Frittata: Simple, Versatile, Delicious

The beauty of a frittata lies in its simplicity and versatility. It’s essentially an open-faced Italian omelet, cooked slowly on the stovetop and then finished under a broiler (or in the oven) to achieve a wonderfully puffy, golden-brown top. Unlike a quiche, it doesn’t require a crust, making it a quicker, often healthier option. This particular frittata highlights some of my favorite fresh ingredients, transforming leftover grilled zucchini into a star component. If you’ve never grilled zucchini before, you’re missing out! It brings a smoky sweetness and tender texture that elevates any dish. Simply slice zucchini lengthwise, brush with olive oil, season with salt and pepper, and grill until tender with beautiful char marks. It’s an effortless way to prepare this summer vegetable and fantastic in this recipe.

The combination of savory grilled zucchini, creamy goat cheese, and bursts of sweet cherry tomatoes creates a flavor profile that is both sophisticated and incredibly comforting. The goat cheese melts into the egg mixture, providing a tangy counterpoint to the zucchini’s sweetness and the tomatoes’ acidity. Fresh chives add a subtle oniony zest, while a touch of ham (in our case, Boar’s Head Rosemary Parmesan for an extra layer of flavor) introduces a delicious savory depth. This dish isn’t just a meal; it’s a celebration of fresh, vibrant ingredients coming together in perfect harmony.

Serving Suggestions for Every Palate

One of the best things about this frittata is how easily it can be adapted to individual preferences. For me, a generous slice of this frittata, served with a fresh handful of baby arugula, a drizzle of high-quality olive oil, and a sprinkle of salt and pepper, is absolute perfection. The peppery greens provide a wonderful contrast to the rich frittata, making for a light yet incredibly satisfying meal.

For Her (frittata with baby arugula, minced garlic and a drizzle of olive oil, salt and pepper):

Meanwhile, for my husband, a hearty frittata sandwich is the ultimate comfort food. Nestled between two slices of crusty bread, perhaps with a touch of mayonnaise or a slice of provolone cheese, it becomes a substantial and utterly delicious meal. It’s excellent for breakfast, brunch, or a quick lunch on the go.

and For Him (frittata sandwich):

Truly, it was the best dinner ever. All smiles here. This recipe feeds two hungry people generously, making it perfect for a weeknight dinner, a lazy weekend brunch, or even meal prepping for delicious lunches throughout the week. You can easily scale it up for more servings by using a larger skillet and increasing the ingredient quantities proportionally.

Print Recipe

Grilled Zucchini Frittata with Goat Cheese and Cherry Tomatoes

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Ingredients:

  • 2 large eggs
  • 1/2 cup egg whites (from carton or 3-4 large egg whites)
  • A generous splash of milk (about 1-2 tablespoons, dairy or non-dairy)
  • 2 tablespoons fresh chives, finely chopped
  • 4 slices deli ham (such as Boar’s Head Rosemary Parmesan), chopped into small pieces
  • Leftover grilled zucchini, chopped (approximately 1 whole medium zucchini’s worth, about 1.5 cups)
  • 2 oz crumbled goat cheese
  • About a handful of cherry tomatoes, sliced in half
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, for serving (optional, adds a nice kick)

Directions:

  1. Preheat your broiler. This ensures it’s ready for the final step of cooking your frittata to golden perfection.
  2. In a medium bowl, whisk together the whole eggs, egg whites, milk, and chopped fresh chives until the mixture is very well combined, light, and slightly frothy with a few bubbles on top. Proper whisking incorporates air, resulting in a lighter, fluffier frittata.
  3. Heat an 8-inch non-stick, oven-safe skillet over medium heat. Lightly spray with cooking spray or add a small drizzle of olive oil. Add your chopped grilled zucchini and ham to the hot skillet and cook for 1-2 minutes, stirring occasionally, just until they are warmed through and fragrant. This step helps to develop their flavors and warm them evenly. Pour the whisked egg mixture over the zucchini and ham in the skillet. Let it set undisturbed over medium heat for a few minutes.
  4. While the eggs are setting, carefully crumble the goat cheese evenly over the top of the egg mixture. Continue cooking on the stovetop for a few more minutes, allowing the edges to set and the frittata to begin cooking through. After approximately 5-6 minutes total on the stovetop, arrange the sliced cherry tomatoes on top of the eggs. Season generously with salt and pepper to taste.
  5. Carefully transfer the skillet from the stovetop to directly under the preheated broiler. Cook under the broiler for 4-5 minutes, or until the top of the egg mixture is completely cooked through, appears puffy, lightly golden brown, and delightfully bubbly. Keep a close eye on it, as broilers can vary in intensity and cook very quickly.
  6. Using an oven mitt (this is crucial, as the handle will be extremely hot!), carefully remove the skillet from the oven. Let the frittata cool in the skillet for a few minutes before sliding it onto a cutting board. Slice into quarters or wedges and serve immediately.





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Garden Update: Freshness from My Backyard to Your Plate

After days of welcome rain, my garden is absolutely thriving! The tomato plants are bursting with ripe, juicy fruits, just begging to be picked. Similarly, the jalapeños are coming in strong, promising a spicy kick for future meals. And, of course, there’s an abundance of fresh herbs – basil, parsley, mint, chives – all ready to lend their aromatic magic to countless dishes. There’s nothing quite like cooking with ingredients you’ve grown yourself; it truly enhances the flavor and the entire cooking experience. This frittata, with its vibrant cherry tomatoes and fresh chives, is a perfect example of how garden-fresh produce can elevate a simple meal into something extraordinary. Loving every moment of this harvest!

All photos in this post were captured using my trusty iPhone, some enhanced with the creative filters of Instagram, and others presented as is.

On a heartwarming side note – a huge **thank you to Huffington Post** for featuring me as one of their10 Pinterest Users We’re Loving This Week. I was truly flattered that someone considered my time-wasting but incredibly fun hobby worthy of a mention! It’s always wonderful to be recognized for something you enjoy doing, and it inspires me to keep sharing my culinary adventures with all of you.