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Garden zucchini frittata cut into wedges in a cast iron skillet with a golden top and tender vegetable filling.

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Garden Zucchini Frittata

Recipe by Lisa Marie Cimini

A garden zucchini frittata filled with tender zucchini, tomatoes, spinach, and your choice of feta, goat cheese, or Parmesan. Serve it warm or at room temperature for breakfast, brunch, or a simple supper.

  • Total Time40 minutes
  • Yield6 servings 1x
  • DietVegetarian

Ingredients

Units Scale

Egg Mixture

  • 8 large eggs (400 g)
  • 1/2 cup whole milk (120 g)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Vegetables

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 medium tomato, diced, or cherry tomatoes, sliced in half or quarters
  • 2 cups fresh spinach

Cheese

  • 1/2 cup crumbled feta, goat cheese, or grated Parmesan

Instructions

  1. Prepare the oven and egg mixture. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the eggs, whole milk, salt, and pepper until well combined.
  2. Cook the vegetables. Heat the olive oil in a 10-inch cast iron skillet or other oven-safe skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds. Add the zucchini and cook for 3 to 4 minutes, until it begins to soften. Stir in the diced tomato and cook for another 2 minutes. Add the spinach and cook just until wilted.
  3. Assemble. Pour the egg mixture evenly over the vegetables. Gently stir once to distribute the vegetables throughout the eggs. Sprinkle the cheese evenly over the top.
  4. Bake. Transfer the skillet to the oven. Bake for 15 to 20 minutes, or until the eggs are set and the center no longer jiggles. Let the frittata rest for 5 minutes before slicing.

Notes

Serving suggestions: Serve warm or at room temperature with fresh fruit, mixed greens and a simple vinaigrette, toasted sourdough, or roasted breakfast potatoes.

 

  • A cast iron skillet creates beautifully browned edges and moves seamlessly from stovetop to oven.
  • This recipe is an excellent way to use fresh garden vegetables and can easily be adapted with whatever is in season.
  • Leftovers keep well in the refrigerator for up to 3 days and are delicious served cold or gently reheated.
  • Try feta for a Mediterranean flavor, goat cheese for creaminess, or Parmesan for a classic Italian finish.
  • Prep Time: 15 minutes
  • Rest Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking, Sautéing
  • Cuisine: Italian, Mediterranean

Find it online: https://myweatheredtable.com/garden-zucchini-frittata/