Description
Roasted Cherry Tomato & Herb Frittata Bake is a light yet satisfying dish made with fluffy eggs, creamy cheese, fresh herbs, and sweet roasted cherry tomatoes finished with a rich balsamic glaze. This beautiful baked frittata has a golden, slightly crispy top and a soft, tender center packed with savory flavors. The roasted tomatoes become sweet and juicy as they bake, adding bursts of flavor that perfectly complement the creamy egg base. Fresh herbs like parsley and spinach bring color, freshness, and nutrients to every bite. This recipe is perfect for breakfast, brunch, lunch, or even a light dinner. It is naturally high in protein, easy to prepare, and ideal for meal prep because it stores and reheats beautifully. Whether served warm from the oven or enjoyed cold the next day, this elegant frittata bake feels both comforting and sophisticated.
Ingredients For the Frittata Base:
- 8 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- ¼ cup fresh parsley, chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
For the Topping:
- 1½ cups cherry tomatoes
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 2 tablespoons balsamic glaze
- Fresh parsley for garnish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or oven-safe skillet.
- Heat olive oil in a skillet over medium heat. Add onions and cook for 3-4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the chopped spinach and cook for 1 minute until slightly wilted. Remove from heat.
- In a large bowl, whisk together the eggs, milk, and heavy cream until smooth.
- Add salt, pepper, oregano, mozzarella, feta cheese, parsley, and the spinach mixture. Stir to combine.
- Pour the egg mixture into the prepared baking dish.
- Arrange the cherry tomatoes evenly over the top.
- Drizzle the tomatoes with olive oil and lightly season with salt and pepper.
- Bake for 30-35 minutes or until the center is set and the top is golden brown.
- Allow the frittata to cool for 10 minutes before slicing.
- Drizzle with balsamic glaze and garnish with fresh parsley before serving.
Tips & Notes
- Use room-temperature eggs for a fluffier texture.
- Do not overbake, as the eggs will continue cooking while resting.
- Goat cheese can be substituted for feta for a creamier flavor.
- Add cooked mushrooms, bell peppers, or zucchini for extra vegetables.
- Serve with toast, fresh fruit, or a green salad for a complete meal.
Q&A
Can I make this recipe ahead of time?
Yes. Prepare the frittata up to two days in advance and reheat individual slices as needed.
Can I freeze it?
Absolutely. Wrap individual portions tightly and freeze for up to 2 months.
Can I make it dairy-free?
Yes. Use dairy-free milk and plant-based cheese alternatives.
Can I serve it for dinner?
Definitely. Pair it with a salad or roasted vegetables for a light and nutritious dinner.
Servings
Serves: 6 people
Approximate Nutrition Per Serving
- Calories: 290
- Protein: 16g
- Carbohydrates: 6g
- Fat: 22g
- Fiber: 1g
- Sodium: 430mg
Roasted Cherry Tomato & Herb Frittata Bake is a simple yet elegant recipe that combines fluffy eggs, creamy cheese, fresh herbs, and sweet roasted tomatoes into one beautiful dish. It’s colorful, nutritious, and versatile enough for breakfast, brunch, lunch, or dinner, making it a recipe you’ll want to make again and again.