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.
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
- 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
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.
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:
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- 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.
Sprinkle the vegetables with the grated cheese.
Re-whisk the egg mixture and pour it over the cheese and vegetables.
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.
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:
- 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.