Zucchini Frittata

Zucchini Frittata

4 Reviews
From: EatingWell Magazine, Spring 2003

A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.

Ingredients 2 servings

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup diced zucchini, (1 small)
  • ½ cup chopped onion
  • ½ cup grape tomatoes, or cherry tomatoes, halved
  • ¼ cup slivered fresh mint
  • ¼ cup slivered fresh basil
  • ¼ teaspoon salt, divided
  • 5 large eggs
  • Freshly ground pepper, to taste
  • ⅓ cup crumbled goat cheese, (2 ounces)


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  • Ready In

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, ⅛ teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
  2. Whisk eggs, the remaining ⅛ teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
  3. Preheat the broiler.
  4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1½ to 2½ minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Nutrition information

  • Per serving: 370 calories; 28 g fat(10 g sat); 3 g fiber; 9 g carbohydrates; 21 g protein; 91 mcg folate; 394 mg cholesterol; 4 g sugars; 0 g added sugars; 2,133 IU vitamin A; 22 mg vitamin C; 196 mg calcium; 4 mg iron; 562 mg sodium; 561 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value), Vitamin C (37% dv), Folate (23% dv), Iron (22% dv), Calcium (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 medium-fat protein, 2 fat

Reviews 4

July 28, 2011
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By: lil_spongebobfan
SOOOOO GOOOOD! This dish is so delish. It has a natural sweetness to it, almost like sugar. I would 100% make this dish for company, even if I have chicken or steaks in the fridge. Pros: Easy to make Cons: Non
July 18, 2010
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By: EatingWell User
Delicious and a great way to use garden veggies up. I thought the mint would be odd, but it actually works in this recipe. You can ignore previous reader comments on cholesterol, they are quite dated(like 10 years old) dietary cholesterol is not linked to LDL elevation or risk of anything, it is saturated fat and trans fat content which is harmful, this recipe has a very low level of both and the protein in the eggs is great.
June 18, 2010
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By: EatingWell User
I keep coming back to this frittata recipe, though with my own slight tweaks. I use feta cheese instead of the goat cheese and omit the mint. Otherwise, I make it as stated. This is a favorite served by itself or suffed into a pita pocket for on-the-run convenience. It also freezes and re-heats well for a quick prep breakfast stash.
September 22, 2009
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By: EatingWell User
WOW, are you kidding - 445 mg of cholesterol per serving! No, No, No . . . . You can substitute 1 cup of egg substitute plus one whole egg reducing the cholesterol to approximately 110-120 mg per serving. Now that's healthier. But healthier yet, use egg substitute and egg whites. It tastes just as great with fresh veggies and fresh herbs!
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