Need a delicious recipe that doubles up as a great dinner and amazing lunch for the next day? Then give our Tomato, Zucchini and Basil Frittata a go! Made with Pantry to Plate’s amazing all natural 100% Basil, this is so good you might not have any leftovers left! Give it a go and tell us what you think! 


1 Punnet Cherry Tomatoes, washed 
1 medium Zucchini, chopped 
12 Eggs 
3 Tbs full cream milk 
½ Tsp Seasalt 
1 Cup grated cheese  
1 Tbs Oil 
Olive Oil Spray  


  1. Preheat oven to 180° C 
  2. Place tomatoes, zucchini and olive oil in a bowl and coat well 
  3. Place mixture on a tray lined with baking paper and bake for 25 minutes. Remove once cooked. 
  4. In a bowl, add eggs, milk, basil, cheese and seasalt, and hand wisk until combined 
  5. Add roasted vegetables into a skillet or baking dish sprayed with olive oil and cover with egg mixture 
  6. Cook un uncovered in the oven for 40 min 
  7. Remove from oven and serve immediately 

Note: Recipe is freezer suitable. Tomato and zucchini can be substituted with any vegetables of your choosing, just remember to cook them first before adding to the frittata. 

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