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    Home » Breakfast Recipes

    Zucchini Frittata

    No ratings yet
    Posted August 4, 2021 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe
    Side photo of a frittata with the text that says Zucchini Frittata 20 Minute meal so good.

    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.

    Side photo of a zucchini fritatta on a white plate.

    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, I get busy and frequently find myself unprepared.

    This means there are many 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.

    Your creativity only limits the flavor possibilities, so no one ever complains that we just had this the week before. Frittatas are a blank slate that allows 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.

    Ingredients for Making This Easy Zucchini Frittata Recipe

    Photo of prep bowls with eggs, scallions, zucchini, jalapeno, shredded cheddar, hot sauce, seasonings, and cream.
    • Eggs:  I used large eggs, but extra-large or medium would work as well.
    • Milk or Cream:  Keep this keto by using heavy cream, or use milk or half and half.
    • Hot Sauce:  This provides a subtle kick that I love, but if heat is not your thing, feel free to omit it.
    • Seasonings:  Chili powder, smoked paprika, salt, and pepper make for fabulous flavor. Onion powder or garlic powder work as well.
    • Zucchini:  If you are using a large zucchini that has a lot of seeds, I recommend removing this part of the zucchini before dicing.
    • Onions:  I used green onions, but feel free to use whatever you like.
    • Jalapeno:  Remove the seeds and white parts (which is where much of the heat is) to prevent this zucchini and egg frittata from being to hot.
    • Cheese:  Use your favorite type of cheese.

    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 Frittatas Be Made Ahead of Time?


    Yes! There are several ways that this egg zucchini frittata 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:

    • Feel free to play with the cheese. Parmesan cheese, gruyere, goat cheese, and feta cheese are all great options.
    • Add 3 ounces cooked chopped bacon.
    • Use whatever vegetables you have on hand. Great options are diced kale or spinach, mushrooms, and caramelized onions.
    • If you would like, you can substitute 8 egg whites for 4 of the eggs.

    Tools Needed to Make This Recipe:

    As an Amazon Associate, I earn from qualifed sales.

    • Skillet - I prefer a cast-iron skillet and this beauty is my favorite.

    How Do You Make a Zucchini Frittata

    First, position the broiler rack in the upper third of the oven and preheat oven.

    Next, combine eggs, cream, Sriracha, chili powder, smoked paprika, salt, and pepper in a medium bowl. Whisk until well combined.

    After that, spray a 10-inch oven-safe skillet with oil and add zucchini and green onion. Cook the zucchini, stirring often until the zucchini is tender.

    • Photo of eggs beaten for a fritatta and two bowls of vegetables next to them.
    • Photo of a cast iron skillet sprayed with oil and bowls of diced vegetables next to them.

    Sprinkle the vegetables with the grated cheese.

    Re-whisk the egg mixture and pour it over the cheese and vegetables.

    • Photo of vegetables for a zucchini fritatta.
    • Photo of the vegetables and cheese for a zucchini fritatta.

    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.

    • Photo of a zucchini fritatta in a cast iron skillet ready to be cooked.
    • Photo of a zucchini fritatta in a cast iron skillet.

    Carefully transfer to a broiler and cook for 2 to 3 minutes, until browned and the eggs cook through.

    To serve, run a spatula around the edge and underneath. Cut into slices and serve.

    If You Like This Zucchini Frittata You May Also Like:

    • Vegetarian Fajitas
    • Zucchini Fritters
    • Zucchini Ravioli
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Close up photo of a zucchini frittata on a white plate garnished with jalapeno, tomato, and cilantro.
    Print Recipe
    No ratings yet

    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.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Keyword: Southwestern
    Servings: 4
    Calories: 304kcal
    Author: Wendy Polisi

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    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

    Filed Under:

    Breakfast RecipesHoliday Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Gavin

      February 27, 2019 at 7:55 pm

      5 stars
      I love a good frittata and this one looks right up my alley!

      Reply
      • Wendy Polisi

        February 28, 2019 at 12:43 pm

        Thanks - I hope you enjoy it!

        Reply
    2. Shar

      February 28, 2019 at 2:08 pm

      Oh my goodness this sounds and looks amazing! My hubby would love this recipe! Maybe I will have to save it for breakfast in bed for our anniversary!

      Reply
      • Wendy Polisi

        February 28, 2019 at 2:21 pm

        Thanks so much! Your husband sound like a lucky guy. Let me know how it goes if you decide to make it.

        Reply
    3. Tiffany La Forge-Grau

      February 28, 2019 at 10:06 pm

      5 stars
      This looks perfect for breakfast or even brunch! I have a brunch every Sunday and this would be perfect!

      Reply
      • Wendy Polisi

        February 28, 2019 at 10:24 pm

        Yes!!! Perfect for brunch.

        Reply
    4. Jaymes Graham

      February 28, 2019 at 10:09 pm

      5 stars
      My wife and I have been trying new things for breakfast. Never made one of these before! Going on the list!

      Reply
      • Wendy Polisi

        February 28, 2019 at 10:23 pm

        What a fun thing to do together! Let me know how it goes.

        Reply
    5. Princess Quinn

      March 02, 2019 at 3:06 pm

      5 stars
      This looks like a beautiful dish to have. Honestly, this is an easy one to make. I am sure people of all ages will love this.

      Reply
    6. Ruth I

      March 03, 2019 at 5:17 am

      5 stars
      I can eat half of this dish! haha. It looks so delicious, I like that it's healthy and tasty!

      Reply
    7. Thena

      March 12, 2019 at 6:36 pm

      This recipe looks amazing and I can't wait to try it out. So much freshness!

      Reply
    8. Candy

      April 17, 2020 at 12:35 pm

      5 stars
      This is an awesome dish! Had it for dinner last night. It was perfect. This is going to be a regular from now on. Thanks Wendy!

      Reply
      • Wendy Polisi

        April 17, 2020 at 12:51 pm

        I am so glad that you enjoyed it!

        Reply
    9. Annette

      May 26, 2022 at 8:55 pm

      5 stars
      Can I make this in my ninja foodi grill?

      Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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