Zucchini-Onion Frittata Recipe

Prep Time:

15 mins

Cook Time:

30 mins

Broil Time:

2 mins

Total Time:

47 mins

Servings:

6 to 8

A zucchini-onion frittata is a wonderful main dish for weekend breakfasts or holiday brunches. The veggie-centric dish is light but plenty comforting and filling thanks to the cheese and eggs.

For a later brunch or lunch, serve frittata with a side of lightly-dressed salad greens and some sliced fruit. Otherwise, for breakfast, we recommend this with a side of skillet-fried breakfast potatoes.

What Is a Frittata?

Frittata is an Italian word that roughly translates to "fried." Its makeup is similar to an omelette: Eggs, a little dairy, and a plethora of vegetables, meats, cheeses, or herbs are often added for a satisfying meal, whether served at breakfast, brunch, or lunch.

Making a frittata is a two-step process. Vegetables or other ingredients are sautéed in a skillet until tender, then an egg mixture is added, and the whole dish is finished in the oven to allow the eggs to cook fully. Don't let this step intimidate you—this frittata is mostly hands off, ready in under an hour, and always impressive to serve.

Fresh zucchini, onions, basil, and Parmesan cheese lend color and tons of flavor to this classic egg dish. Top with chopped plum tomatoes to accentuate the beauty of the dish, as well as its freshness. Serve with a side salad or some crusty bread, and this simple frittata makes an impressive meal.

Ingredients for Zucchini-Onion Frittata

To make this frittata, you'll need:

butter
vegetable oil
zucchini
onion
Parmesan cheese
eggs
milk
salt
pepper
fresh basil
plum tomatoes, for garnish

How To Make Zucchini-Onion Frittata

A frittata is easy to make, and you can mix and match fillings and cheese once you know the basic technique. Here's how to make a zucchini-onion frittata:

Step 1. Sauté zucchini and onion: Melt butter in a 12-inch ovenproof skillet. Add zucchini and onion; sauté 12 to 14 minutes or until onion is tender. Remove from heat; stir in 1/4 cup grated Parmesan cheese.
Step 2. Make custard: Whisk together eggs, milk, salt, and pepper and pour over vegetables.
Step 3. Bake frittata: Bake at 350°F for 13 to 15 minutes or until set, then broil 1 to 2 minutes or until edges are lightly browned.
Step 4. Garnish and serve: Sprinkle with remaining Parmesan and basil. Garnish with chopped tomatoes, if desired.

Tips for Making Frittatas

Frittatas are among the easiest dishes you can make, but there are a few tips and techniques that top chefs know, which will make your baked egg dish turn out great every time:

Grab the right pan: An oven-safe pan is key to starting the frittata on the stovetop and finishing it in the oven. You won’t want to transfer halfway through, so make sure to choose a pan that’s oven-safe to begin with (we recommend using a cast-iron skillet).
Don't skimp on the dairy: A frittata made with only eggs will be spongy and dry by the time it finishes baking in the oven. Adding dairy gives the frittata a creamy, custardy consistency we love.
Cook your add-ins: Whatever ingredients you’re adding in, make sure to cook them fully before adding them to the frittata. Deep in the egg mixture, they won’t get enough direct heat to cook fully while baking.
Don't overcook it: Make sure to check on your frittata a few minutes before it should be done. The center just be just slightly jiggly. The carryover heat will continue to help the eggs set as the frittata rests, meaning you’ll have a perfectly custardy consistency by the time you’re ready to serve.

What To Serve with Zucchini-Onion Frittata

A frittata can be the star of the show, or a great complement to other breakfast classics. Here are some of our favorites, especially when serving a crowd:

Searching for more frittata recipes?

How To Store Leftover Frittata

Leftover slices of frittata are best stored in the refrigerator in an airtight container, where they'll stay fresh for up to four days. Serve cold, at room temperature, or warmed in the microwave or oven.

Ingredients

3 Tbsp. butter
2 Tbsp. vegetable oil
2 medium zucchini, thinly sliced
1 medium onion, cut in half and sliced
1/2 cup grated Parmesan cheese, divided
8 large eggs
1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped fresh basil
Garnish: chopped, seeded plum tomatoes

Directions

Cook zucchini and onion:

Melt butter with oil in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 1/4 cup grated Parmesan cheese.
Make egg mixture:

Whisk together eggs and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.
Bake frittata:

Bake at 350°F for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 1/4 cup grated Parmesan cheese and basil. Garnish with tomatoes, if desired.

Lighter Zucchini-Onion Frittata

Reduce butter to 1 tablespoon, and omit oil. Sauté zucchini and onion as directed; remove from heat. Reduce grated Parmesan cheese to 1/4 cup, stirring 2 tablespoons into vegetable mixture. Substitute 1 (15-ounce) carton garden vegetable egg substitute for 8 eggs and 1/4 cup lowfat milk for 1/4 cup milk, and whisk together with salt and pepper. Pour over vegetable mixture. Bake as directed; do not broil. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.