Go Back Email Link
+ servings
Close up photo of a zucchini frittata on a white plate garnished with jalapeno, tomato, and cilantro.

Zucchini Frittata

One of my favorite things about frittatas is that they are easy to make, but not short on the wow-factor. It is one of the easiest ways I’ve found to dish up a balanced meal in a flash. I love to make a double batch on the weekend so that we can enjoy leftovers during the week.
Course Breakfast
Cuisine American
Keyword Southwestern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 304kcal
Author Wendy Polisi


  • 8 large eggs beaten
  • ¼ cup heavy cream or almond milk
  • 1 teaspoon Sriracha more or less to taste
  • 1 teaspoon chili powder
  • 1 teaspoon paprika - smoked is best
  • Salt and Pepper to taste (I used 1 teaspoon salt and ½ teaspoon black pepper)
  • 1 large zucchini diced or 2 small
  • 1 bunch green onions sliced thin
  • 1 jalapeno seeded and diced
  • 4 ounces cheddar cheese grated


  • Position the rack in the upper third of the oven and preheat the broiler.
  • In a bowl, combine eggs, cream, Sriracha, chili powder, smoked paprika, salt, and pepper. Beat together with a whisk and set aside.
  • Spray a 10-inch oven-safe skillet with oil and heat over medium heat.
  • Add zucchini, green onion and jalapeno.  Cook, stirring often, for 3 to 5 minutes.
  • Sprinkle the vegetables with cheese.
  • Re-whisk the egg mixture and pour over the cheese and vegetables. Cook over medium heat, lifting the eggs to allow uncooked portions to flow underneath for 5 to 6 minutes until the eggs are partially set.
  • Broil for 2 to 3 minutes, until browned.
  • To serve, run a spatula around the edge and then underneath. Cut into slices and serve.
  • Leftovers will keep for up to three days in the fridge and can be reheated in a 350-degree oven. You can also serve it cold for a quick weekday morning breakfast.


Calories: 304kcal | Carbohydrates: 3g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 377mg | Sodium: 346mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1540IU | Vitamin C: 14.3mg | Calcium: 271mg | Iron: 2.1mg