Zucchini Frittata

Zucchini frittata
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
175 Calories
11g Fat
10g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 175
% Daily Value*
Total Fat 11g 15%
Saturated Fat 4g 19%
Cholesterol 148mg 49%
Sodium 342mg 15%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Protein 8g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple combination of summer squash, onion, garlic, cheese, and eggs makes a quick and satisfying brunch, lunch, or casual dinner. Yellow summer squash works just fine in place of zucchini, although the yellow color blends in with the egg, resulting in a less stunning frittata.


  • 4 eggs
  • 2 tablespoons cream or milk
  • 1 small onion
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon fine sea salt
  • 1 clove garlic
  • 3 small zucchini or summer squash
  • 1/3 cup Parmesan or other hard grating cheese
  • Optional: 2 tablespoons minced parsley, basil, or thyme
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, whisk the eggs and cream or milk until the egg whites are thoroughly broken up and the whisk lifted out of the bowl drips with no globs clinging to it. The mixture should be as thin, watery, and flowing as a glass of milk. Set aside.

  3. Trim and peel the onion, finely chop it.

  4. In a large oven-safe frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and salt. Cook, stirring frequently until the onion starts to brown, about 5 minutes.

  5. Meanwhile, peel and mince the garlic. Trim the zucchini or summer squash, cut in half lengthwise, and thinly slice into half moons.

  6. When the onion has started to brown, add the minced garlic and cook until fragrant, about 1 minute.

  7. Add the sliced zucchini or summer squash and cook, stirring, until wilted, about 5 minutes.

  8. While that cooks, grate the cheese and mince the herbs.

  9. Stir in the cheese, herbs, and pepper into the eggs. Stir in the vegetable mixture.

  10. Return the pan to the stove. Add the remaining 1 tablespoon of the oil, swirl it to coat the pan, and let it sit until hot. Pour in the egg-vegetable mixture. Reduce the heat to medium-low. Cook until lightly browned on the bottom, about 5 minutes.

  11. Heat a broiler, arranging a rack 6 to 8 inches below the heating element.

  12. Put the frittata under broiler and cook, watching constantly, until the frittata is set and the top is browned, 2 to 3 minutes (your eyes are more important than the clock here!).

  13. Run a silicone spatula around the edges, gradually working under the frittata until the entire thing is loose from the pan. Slide the frittata onto a serving plate and serve immediately.

Recipe Variation

  • Feel free to play with the type of cheese and whether or not to stir in the herbs—frittatas are casual dishes meant to be used to make a meal out of what is at hand.