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–+ servings
Zucchini Frittata

Zucchini Frittata

The Crispy Chef
This Zucchini Frittata looks like a fancy brunch dish but comes together with simple pantry ingredients and garden zucchini. Light, fluffy, and full of cheesy-herb flavor, it's perfect for breakfast, lunch, or dinner – and tastes great hot, cold, or at room temperature.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, brunch, Dinner, Lunch
Cuisine Italian-inspired
Servings 8 servings
Calories 210 kcal

Equipment

  • 10-inch oven-safe skillet Cast iron preferred
  • Large mixing bowl
  • Whisk
  • mandoline or sharp knife For slicing zucchini
  • Measuring cups and spoons

Ingredients
  

  • 10 large eggs
  • 0.33 cup whole milk or heavy cream
  • 2 medium zucchini, thinly sliced (about 1 lb/450g)
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 cup shredded Gruyère or Swiss cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh basil, chopped (or 2 tsp dried)
  • 2 tbsp fresh thyme leaves (or 2 tsp dried)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg (optional)

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Slice zucchini into ¼-inch rounds. Salt, let sit 10 minutes, pat dry to remove excess moisture.
  • Sauté onion in 2 tbsp olive oil for 5–6 minutes until soft. Add garlic and cook 30 seconds.
  • Add remaining 1 tbsp olive oil and zucchini slices. Cook 2–3 minutes per side until lightly golden.
  • Whisk eggs, milk, salt, pepper, nutmeg, and half the cheeses in a bowl.
  • Arrange zucchini and onion evenly in skillet. Pour egg mixture on top. Sprinkle with herbs and remaining cheese.
  • Cook on stovetop 2–3 minutes until edges set.
  • Bake in oven 15–20 minutes until center is just set and lightly golden.
  • Let cool 5 minutes before slicing and serving.

Notes

Salt the zucchini before cooking to remove excess water and prevent a soggy texture. Use a 10-inch oven-safe skillet for best results. The frittata can be served warm, cold, or reheated gently. Great for meal prep – keeps in the fridge up to 5 days or freezes well in slices for 2 months.

Nutrition

Calories: 210kcalCarbohydrates: 6gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 255mgSodium: 420mgPotassium: 340mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 240mgIron: 2mg
Keyword brunch recipe, egg recipes, garden zucchini, zucchini frittata
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