Easy Zucchini Frittata Recipe

A Frittata for Any Time

My grandkids think frittatas are just for breakfast. I tell them they are for any time you are hungry. This one is packed with zucchini and two kinds of cheese. It makes a wonderful lunch or a simple dinner.

You can eat it warm from the oven. Or you can pack a slice for a picnic. It is so versatile. What is your favorite meal to have for breakfast? I love hearing new ideas.

The Zucchini Secret

My neighbor, Frank, grew giant zucchinis. One summer he left one on my porch. It was as big as my arm! I had to get creative.

That is how this recipe was born. Slicing the zucchini thin is the secret. It cooks quickly and gets so tender. This matters because it makes the frittata light, not soggy. Doesn’t that sound better?

Let’s Talk Cheese

We use two cheeses here. The cheddar is sharp and melty. The goat cheese is soft and tangy. Together, they are a perfect team.

Fun fact: Goat cheese is often easier on the tummy than cow cheese. The flavors just melt in your mouth. I still smile when I pull it from the oven. Doesn’t that smell amazing?

Why a Cast Iron Skillet?

My old cast iron skillet is my best friend. It goes from the stove right into the oven. This is so helpful for a frittata. You only use one pan.

This matters because it makes clean-up easy. And it gives the bottom a lovely, golden crust. Do you have a favorite pan you love to cook with? Tell me about it.

The Resting Time

This is the hardest part. You must let the frittata rest for ten minutes. I know, it is so tempting to cut right in!

But waiting lets the eggs settle. This matters because it makes your slices neat and perfect. If you cut too soon, it will be a runny mess. Patience is a cook’s secret ingredient.

Ingredients:

Ingredient	Amount	Notes
Eggs	12
Whole milk	1/2 cup
Salt	1/2 tsp
Black pepper	1/4 tsp
Salted butter	3 tbsp
Shallot	1/2, finely diced
Green onions	2, sliced
Zucchini	1, sliced into 1/4″ rounds
White cheddar	1 cup	shredded
Goat cheese	6 ounces	crumbled

My Easy Zucchini Frittata

I love a good frittata. It feels so fancy but is really quite simple. This one is packed with summer zucchini from my little garden. My grandson calls it a “puffy egg pie.” I think that’s just perfect.

We’ll make it right in a cast iron skillet. That way, we can start it on the stovetop and finish in the oven. It’s a trick my own mother taught me. The result is a fluffy, cheesy masterpiece. It’s wonderful for a lazy weekend breakfast or a quick supper.

Ingredients

• 12 large eggs
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 shallot, diced
• 2 green onions, sliced
• 1 medium zucchini, sliced
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled goat cheese

Instructions

Step 1: First, turn your oven on to 350°F. Let it get nice and warm while we prepare everything else. This is a good time to gather all your ingredients on the counter. I still laugh at the time I forgot to preheat. We had to wait an extra twenty minutes!

Step 2: Crack a dozen eggs into a big bowl. Add the milk, salt, and pepper. Now, give it a really good whisk. You want it to be all one happy, yellow color. Set this bowl aside for a moment. Doesn’t that smell amazing already?

Step 3: Put your skillet on the stove over medium-high heat. Add the butter and let it melt. Toss in the diced shallot and green onions. Cook them for about three minutes until they smell wonderful. (A hard-learned tip: Don’t walk away! They can burn so quickly.)

Step 4: Now, add your zucchini slices. Just cook them for one minute, stirring gently. Then, spread them out evenly in the pan. Give your egg mixture one last whisk. Pour it slowly over the vegetables in the skillet. What’s your favorite vegetable to add to eggs? Share below!

Step 5: Sprinkle the shredded cheddar and crumbled goat cheese over the top. Be generous! The cheese makes it so creamy. Carefully move the whole skillet into your preheated oven. Now, the magic happens while it bakes.

Step 6: Bake it for 20 to 30 minutes. It’s done when the center is firm and doesn’t jiggle. Take it out and let it rest for 10 minutes. This wait is the hardest part, I know. But it helps the frittata set perfectly for slicing.

Cook Time: 20–30 minutes
Total Time: 40–50 minutes
Yield: 6 servings
Category: Breakfast, Brunch

Three Tasty Twists

This recipe is like a blank canvas. You can change it up with whatever you have in the fridge. It’s a great way to use up little bits of leftovers. Here are a few of my favorite ideas to get you started.

Sun-Dried Tomato & Basil: Swap the zucchini for chopped sun-dried tomatoes. Add a handful of fresh basil leaves. It tastes like a summer day in Italy.

Everything Bagel Frittata: Skip the salt and pepper. Instead, mix two tablespoons of everything bagel seasoning into the eggs. It gives it such a yummy, savory crunch.

Potato & Ham Classic: Use diced, cooked potatoes instead of zucchini. Add in some chopped ham for a hearty, filling meal. It’s pure comfort food.

Which one would you try first? Comment below!

Serving Your Masterpiece

I love serving this frittata right from the skillet at the table. It feels so homey and welcoming. For a complete meal, add a simple side salad with a lemony dressing. The fresh crunch is a perfect match for the creamy eggs.

For breakfast, I serve it with juicy slices of cantaloupe or fresh berries. A piece of buttery toast is never a bad idea either. For a drink, a glass of crisp orange juice is my go-to. If you’re feeling fancy, a mimosa is a lovely treat.

Which would you choose tonight?

Keeping Your Frittata Fresh and Tasty

Let’s talk about keeping your frittata for later. It stores beautifully in the fridge. Just pop slices in a sealed container for up to four days. You can also freeze it for a month. Wrap each piece tightly in plastic wrap first.

I remember my first time making a big batch. I was so proud. I ate it for three days straight. Reheating is simple. A warm oven or a quick zap in the microwave works perfectly. This makes your mornings so much easier.

Batch cooking like this saves you time and money. It means a good meal is always ready for you. It is a small act of kindness for your future self. Have you ever tried storing it this way? Share below!

Frittata Fixes for Common Kitchen Hiccups

Sometimes, our cooking doesn’t go as planned. Do not worry. I have some easy fixes. Is your frittata too wet? You might have added too many watery veggies. Just squeeze them dry before cooking. This makes a big difference.

I once added tomatoes without squeezing them. The result was a soggy mess. Is it sticking to the pan? Make sure your skillet is well-seasoned and hot before adding butter. This creates a natural non-stick surface.

Is the top not browning? You can pop it under the broiler for a minute. Fixing these small issues builds your confidence in the kitchen. It also makes your food taste so much better. Which of these problems have you run into before?

Your Frittata Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. It is a great meal for anyone avoiding gluten.

Q: Can I make it ahead of time? A: Absolutely. Make it the night before. Reheat a slice in the morning for a quick breakfast.

Q: What if I don’t have goat cheese? A: No problem. Use all cheddar or try feta cheese instead. It will still be delicious.

Q: Can I double the recipe? A: You can, but use two skillets. One skillet might be too full and not cook evenly.

Q: Any optional add-ins? A: Try chopped ham or bell peppers. A fun fact: the word frittata comes from the Italian word “fritta,” meaning fried. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It is a simple, cozy meal. It reminds me of sunny mornings in my own kitchen. I love seeing your kitchen creations.

Please share your photos with me. It makes my day to see your versions. Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see your work.

Happy cooking! —Fiona Brooks.