Whip up this zucchini frittata for a quick, nutritious meal that’s as perfect for a busy weeknight as it is for a leisurely brunch. Combining the subtle flavors of zucchini with the rich, comforting taste of Swiss cheese, this frittata is both simple to prepare and satisfying to eat.
It comes together quickly in just 20 minutes. The best part? This recipe is versatile enough to be enjoyed hot or cold, making it a great option for leftovers.
Zucchini Frittata Ingredients
- Eggs: Three whole eggs are the base of this frittata, providing structure and fluffiness to the dish.
- Onion: It adds a slight crunch and sweet, aromatic depth to the zucchini frittata.
- Zucchini: Shredded zucchini enhances the frittata’s moisture without overpowering the flavor. Just be sure to squeeze out the excess moisture with a paper towel before sauteing in the pan.
- Cheese: Sprinkling cheese over the egg mixture before it bakes results in a creamy frittata with a golden brown top. We like Swiss for this recipe.
Directions
Step 1: Bring the eggs to room temperature
Remove the eggs from the fridge at least 30 minutes before making the zucchini frittata. This helps the frittata cook evenly in the oven.
Editor’s Tip: If you’re in a rush and don’t have 30 minutes to spare to bring eggs to room temperature, don’t fret! You can submerge them in a bowl of hot water for a couple of minutes before cooking.
Step 2: Whisk the eggs
Preheat the oven to 350°F. In a mixing bowl, whisk the eggs until frothy, introducing air into the room-temperature eggs and helping make the frittata fluffy.
Editor’s Tip: For an extra fluffy frittata, add a splash of milk or cream to the eggs before beating.
Step 3: Saute the vegetables
In an oven-safe skillet over medium heat, saute the shredded zucchini and chopped onion in a splash of oil until the onion is crispy.
Step 4: Add the eggs
Pour the beaten eggs over the vegetables. Let the frittata cook on the stovetop for five to six minutes until the eggs are almost set. Sprinkle with cheese.
Step 5: Bake the frittata
Transfer the skillet to the preheated oven. Bake for four to five minutes or until the cheese is melted and the top is lightly golden.
Zucchini Frittata Variations
- Add herbs: Stir fresh herbs like chopped dill and chives into the eggs for a fresh flavor boost.
- Make it meaty: Include chopped ham, crispy bacon or cooked sausage to increase the protein content and heartiness of this zucchini frittata.
- Keep things vegetarian: Mix in other vegetables like baby spinach, bell peppers or mushrooms to enhance the nutrient content and color of your frittata.
- Use egg whites: Replace the eggs with egg whites for a low-fat version. The general rule of thumb is a 2:1 ratio of egg white to egg. So, replace the three whole eggs with six egg whites.
How to Store a Zucchini Frittata
This zucchini frittata can be stored in an airtight container in the fridge for up to four days.
Can you make a frittata ahead of time?
Yes! Not only is this zucchini frittata easy to whip up in just 20 minutes, it’s also a great dish for weekday meal prep or serving at potlucks because it reheats well. Prepare and cook your frittata following the recipe. Let it cool completely before covering it tightly and refrigerating for up to four days. When you’re ready to serve, gently reheat the frittata in the oven at 350° until it’s warmed through.
Can you freeze a frittata?
Yes, you can freeze zucchini frittatas. Once the frittata has cooled completely, slice it into individual portions. Wrap each slice tightly in plastic wrap and place it in a freezer-safe zip-top bag or container. Your zucchini frittata can be stored this way for up to two months. To serve again, thaw it overnight in the fridge and reheat in an oven or microwave.
Zucchini Frittata Tips
How can I avoid the frittata puffing up when baking?
The key to an even bake comes down to how much you mix the egg mixture—too much over-mixing will incorporate more air into the batter, resulting in the frittata expanding as it bakes.
How do I keep my frittata from sticking to the pan?
To prevent your zucchini frittata from sticking, use a well-oiled cast-iron pan or a non-stick skillet that’s oven-safe. Preheating the pan before adding the eggs can also help create a natural non-stick surface.
What’s the best way to serve a frittata?
One of the best things about this zucchini frittata recipe is its versatility. You can serve it hot straight out of the oven, or wait until it cools to room temperature. It’s good on its own as a stand-alone dish or can be paired with a light salad or freshly toasted bread for a heartier meal.
