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Zucchini Frittata

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1 cup coarsely shredded zucchini
  • 1/2 cup shredded Swiss cheese
  • Coarsely ground pepper, optional

Directions

  • Preheat oven to 350°. Whisk together eggs and salt.
  • In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese.
  • Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts
1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

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Reviews

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Average Rating:
  • ms11145
    Jun 27, 2019

    Green peppers and mushrooms were added to the zucchini mixture. I ate this as is because I was staying away from carbs. I rolled the cooked mixture in tortillas making breakfast type burritos for husband and he loved it.

  • homemadewithlove
    Jun 3, 2019

    Not a fan. Would need additional seasoning and ham, bacon, different cheese

  • devans7474
    Sep 19, 2017

    I made this and it was excellent! I think the next time I make it I will use some shredded pepper jack cheese instead of the swiss cheese to give it a little zing. Definitely a keeper recipe

  • Ham_Sammich
    Aug 2, 2017

    I absolutely loved this! I used my skillet and let my zucchini and finely-chopped onions get nice and browned before I added the eggs. For my own personal taste, I used half the swiss cheese and onions and added a little extra salt and pepper at the end. Definitely going to keep this in my breakfast rotation while my zucchini plant is producing fruit in abundance!

  • Lornahope
    Jul 15, 2016

    I made this recipe twice. First time by the exact recipe, except i doubled it. It was really good. The second time I added onion, yellow squash, spinach and bacon. Plus 1 tsp garlic powder and salt and pepper. It was amazing...it took 30 min to bake.

  • lindleybunch6
    Apr 24, 2012

    No comment left

  • astarzynski
    Jan 14, 2012

    No comment left

  • IzzyBoos_Mommy2010
    Aug 29, 2011

    Very bland and didn't cook right. Sorry but we had to order take out in stead.

  • tkdgal
    Aug 10, 2011

    good and easy--didn't have enough zucchini one time--so I had some mexican rice left over and threw that in--liked it even more--gave it more spice--trying it with eggplant now-thanks

  • mcphena
    Sep 16, 2009

    This is fantastic. I doubled the recipe in a big nonstick skillet, and served with diced fresh tomatoes on top. My whole family loved it, even my children. Great way to use up zucchini and makes a fast easy dinner!