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Zucchini Frittata Recipe

Zucchini Frittata Recipe

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. I wrap them in a towel so down the road we enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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


  • 1. Preheat oven to 350°. Whisk together eggs and salt.
  • 2. 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.
  • 3. Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper. Yield: 2 servings.

Nutritional Facts

1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

Reviews for Zucchini Frittata

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devans7474 User ID: 5273532 273217
Reviewed 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 User ID: 8473184 270270
Reviewed 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 User ID: 8575639 250480
Reviewed 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 took 30 min to bake."

IzzyBoos_Mommy2010 User ID: 5253148 40840
Reviewed Aug. 29, 2011

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

tkdgal User ID: 3286644 10786
Reviewed 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 User ID: 3063880 201739
Reviewed 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!"

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