Savor this Zucchini Frittata over a lazy coffee-scented weekend morning, or enjoy it as a speedy weeknight meal. A cinch to throw together and the perfect start – or finish – to your day! Looking to clean out the cheese and crisper drawer in your fridge? This is your solution. You can substitute whatever produce, cheese, and meats you have on hand.
This post was sponsored by BUSH’S® Savory Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Zucchini Frittata Backstory
Frittatas have made a regular appearance in meal plans around our house for a lot of reasons. First, as much as I like planning my meals ahead, I get busy and frequently find myself unprepared.
This means there are a lot of nights when I am staring into the fridge wondering what the heck I’m going to feed my picky little girl and two teen boys who could put an NFL linebacker to shame with their appetites.
On these nights, frittatas save me.
Also, if there is a better way to clean out your fridge I am not aware of it.
The flavor possibilities of are only limited by your creativity, so no one ever complains that we just had this the week before. Frittatas are a blank slate that allow you to simultaneously use up whatever you happen to have on hand, and tweak to individual preferences.
Best of all? They work just as well for breakfast as they do dinner.
Living in Orlando, we hit the theme parks at least once a week. I like to make a frittata the night before and reheat it for a quick and hearty breakfast.
Of course, with teen boys, I always have to be thinking about sides and beans are a go-to side dish around our house for all types of dishes. They work just as well with this Zucchini Frittata as they do on Taco Tuesday!
We love using BUSH’S® Savory Beans because you can just “heat and eat”. Not only is it one less thing that I have to worry about at mealtime, but they are flavor-packed and so filling.
And bonus points: they are budget-friendly. (If you have boys, you know that this is a must.)
I especially like BUSH’S Black Beans Fiesta™ with this Zucchini Frittata, because they are a deliciously unexpected side.
I pick the beans up at Walmart and keep the pantry stocked so I have them on hand any time I need a quick and delicious side.
Not only are they a go-to meal enhancer, but BUSH’S Beans are also great inspiration for those times when you are trying answer the questions “What’s for Dinner?”
I love that they are naturally gluten-free and cholesterol-free. As the largest and leading branded bean company, nobody knows beans better than BUSH’S.
BUSH’S® Savory Beans are made from the best beans simmered in delicious savory sauces. They come in three flavors: BUSH’S Black Beans Fiesta™, BUSH’S Southwestern Style Pinto Beans™, and BUSH’S Southern Style White Beans.
Head to Walmart and give BUSH’S Savory Beans a try!
Frequently Asked Questions
What is a Frittata?
A frittata is an Italian-style omelet that is partially cooked on the stovetop and then finished in the oven under the broiler. Although it can be vegetarian as in this Zucchini Frittata, it frequently features meat, cheese, and vegetables. It can be as simple or as complex as you want. You can even add pasta.
Can This Recipe Be Made Ahead of Time?
Yes! There are several ways that this dish can be prepped ahead.
First, you can make the egg mixture and saute the vegetables up to three hours ahead of time, and then cook when you are ready to serve.
Alternatively, you can cook the frittata ahead, and reheat in a 350-degree oven when you are ready to serve.
Variations for This Recipe:
Substitute a mixture of Gruyere and Goat cheese for the cheddar, and at 2 tablespoons fresh chopped chives.
Add 3 ounces cooked chopped bacon.
Use whatever vegetables you have on hand. Great options are diced kale or spinach, mushrooms, and caramelized onions.
How Do You Make a Zucchini Frittata
1. Position the broiler rack in the upper third of the oven and preheat.
2. Combine eggs, cream, Sriracha, chili powder, smoked paprika, salt and pepper in a medium bowl. Whisk until well combined.
3. Spray a 10-inch oven-safe skillet with oil and add zucchini and green onion. Cook, stirring often, for 3 to 5 minutes.
4. Sprinkle the vegetables with the grated cheese.
5. Re-whisk the egg mixture and pour it over the cheese and vegetables.
6. Cook over medium heat for 5 to 6 minutes until the eggs are partially set, lifting the eggs to allow the uncooked portions to flow underneath.
7. Carefully transfer to a broiler and cook for 2 to 3 minutes, until browned.
8. To serve, run a spatula around the edge and underneath. Cut into slices and serve.
Zucchini Frittata Recipe
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. Make it a meal with the addition of BUSH’s beans and a green salad.
- 8 large eggs beaten
- 1/4 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 1/2 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.