This filling zucchini frittata is loaded with garden zucchini, ripe tomatoes, fresh basil, and feta. Customize this easy recipe with your favorite ingredients and make it for breakfast, brunch, or even dinner!
If I have one defining ingredient in the summer, it’s zucchini! I’ll make it into salad, crispy fritters, and even a casserole. This zucchini frittata should really be called the Summer Frittata. It has everything I love about the season (fresh garden zucchini, the ripest tomatoes, basil, and feta) cooked into a fluffy breakfast frittata that also doubles as brunch, dinner, or brinner.
This is the vegetarian relative of a bacon frittata. If you’re looking for more ways to use up the eggs in the fridge, try my spinach quiche, crustless quiche muffins, and sheet pan eggs.
What Makes This Zucchini Frittata a Winner
- Fresh garden flavors. This zucchini frittata recipe is straight out of a Mediterranean garden! The veggies, creamy feta, and bright, herby basil work SO well. It always takes me back to my Macedonian vacations in Ohrid.
- Very versatile. You can serve this zucchini frittata at any meal (this is why I love it the most!), and you can vary the vegetables and other ingredients according to taste.
- Beginner-friendly. Basics like this recipe are why I love food. Dishes with fresh ingredients and an easy method that even beginner cooks can love? The best!
Frittata vs. Omelet vs. Quiche
A frittata, a quiche, and an omelet are all egg dishes, with a few key differences. A quiche often comes in a flaky pie crust with eggy custard filling made with cream. Meanwhile, a frittata is thicker than an omelet, similar to a crustless quiche with less dairy.
Ingredients You’ll Need to Make This Recipe
These are notes on the important ingredients in this frittata recipe. Scroll to the recipe card for the printable list with amounts and recipe details.
- Eggs – I usually recommend about 2 eggs per person for a standard frittata. Since I bulk this recipe up quite a bit with veggies and add-ins, it gets away with slightly less than that.
- Milk – I use skim milk, but you can use whole milk, 2%, or any dairy or non-dairy milk you’d like. For more richness, swap milk for heavy cream or half-and-half.
- Olive Oil – I use basil-infused olive oil for extra flavor, but regular olive oil works just fine.
- Garlic – Freshly minced. Substitute ¼-½ teaspoon of garlic powder per fresh clove if needed.
- Zucchini – Choose ripe, firm zucchini that are bright green (you could also use yellow zucchini) without dark spots. Chop the zucchini into ¼” slices, or dice it.
- Tomatoes – I recommend grape or cherry tomatoes, or Roma tomatoes if you’re using a larger variety. Try to use tomatoes that aren’t too watery. Sundried tomatoes also work well.
- Fresh Basil – You could swap basil for another fresh herb, like thyme, oregano, or chives.
- Feta Cheese – Other good options are goat cheese, parmesan, shredded mozzarella, or shredded cheddar.
Can I Use Only Egg Whites?
Certainly. You can replace the whole eggs with only egg whites as a lighter option. To make an egg white frittata, you’ll need 2 egg whites for each whole egg. So, for this frittata recipe, which calls for 6 whole eggs, you’ll need about 12 egg whites.
Tips for the Best Zucchini Frittata
- Use a non-stick pan. In the case of this recipe, make sure it’s oven-proof, too, since we’ll be finishing the frittata under the broiler.
- Precook the zucchini. And any other veggies, for that matter. If you leave the veggies raw, they’ll leak moisture into the eggs and make the frittata soggy.
- Mind the heat. Cook your frittata over steady, medium heat until it’s set at the bottom. Too hot, and the bottom will burn, and if the heat’s too low, you’ll end up with a rubbery texture.
- Double it up. If you’re cooking this zucchini frittata for a crowd, double the recipe and bake in a 9×13-inch casserole, like I do with my egg bake.
- Make them mini. You can also bake mini frittatas in a muffin tin, similar to how you’d prepare egg muffins.
What Else Can I Add to a Frittata?
Anything you’d add to an omelet or quiche, you can add to a frittata! Remember to pre-cook or sauté any add-ins so that the frittata doesn’t become watered down. This is also a great recipe for using up any cooked ingredients in the fridge, like leftover grilled zucchini, ham, or broccoli. These are more ideas:
- Baby spinach
- Bell peppers
- Onions
- Olives
- Mushrooms
- Asparagus
- Bacon or ham
- Chorizo or Andouille sausage
- Potatoes (for a Spanish tortilla-inspired version!)
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- Oven-safe skillet – I use a cast iron skillet, but any nonstick, oven-safe pan will do.
- Whisk – For mixing the eggs and milk until well combined.
- Spatula – To stir the veggies and help loosen the frittata after cooking.
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Prep. Preheat the oven broiler to High.
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Combine the ingredients. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg; whisk until thoroughly combined and set aside.
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Sauté. Heat the olive oil in a 9-inch cast-iron skillet or a nonstick oven-safe skillet. Add garlic and zucchini slices. Season with salt and continue to cook, stirring frequently, until the zucchini is tender, about 5 minutes.
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Add the remaining ingredients. Add tomatoes and continue to cook for 1 minute. Stir in fresh basil and feta cheese.
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Add the egg. Slowly pour the egg mixture into the skillet. Cook over medium heat for 5 to 6 minutes or until the eggs are set at the bottom.
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Broil. Transfer the skillet to the oven and broil for 4 to 5 minutes, or until the eggs are set and the top is lightly browned.
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Serve. Remove the frittata from the oven and let it rest for a few minutes before serving.
Calories: 210kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 262mg | Sodium: 538mg | Potassium: 536mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 27mg | Calcium: 178mg | Iron: 1.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Zucchini Frittata With Tomatoes
Make sure you’re using a 9-inch oven-safe skillet to cook your frittata. I love my cast-iron for recipes like this, that go from the stovetop to the oven. Get your broiler preheating on high, and let’s make this tomato and zucchini frittata:
- Mix the egg mixture. Whisk your eggs and milk with salt, pepper, and nutmeg.
- Sauté. Meanwhile, sauté the garlic and zucchini slices in a skillet with olive oil until the zucchini softens, about 5 minutes.
- Add the rest of the ingredients. Stir in the tomatoes, cook for a minute, and lastly add the basil and feta to the pan. Slowly pour the egg mixture on top.
- Cook. Cook the frittata over medium heat for 5-6 minutes, just until the eggs are set at the bottom.
- Broil. Now, you’ll finish the frittata underneath the preheated broiler. Broil for 4-5 minutes until the top has set and the eggs are lightly browned. This timing can vary depending on your oven, so keep a close eye and don’t leave the frittata unattended (broiling can take food from golden to burnt real quick!).
- Rest, then serve. Allow the frittata to sit for a couple of minutes outside of the oven, then serve hot with your choice of sides.
Storing and Reheating Leftovers
- Refrigerate. Store leftover frittata covered in the fridge for up to 4 days.
- Reheat. Warm this zucchini frittata in a 350ºF oven, or you can reheat slices in the microwave.
