Whisked eggs mingle with sautéed zucchini, shallots, and crumbled goat cheese, for a zucchini frittata that’s both hearty and satisfying. This vegetable frittata is perfect for a fancy breakfast, make ahead brunch, or even a quick weeknight dinner!

slice removed from the cast iron pan of a zucchini frittata recipes

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Are Frittatas Healthy? Low Carb? Keto? Paleo?

Frittatas can be healthy depending on your dietary goals. For those eating low carb or keto, they’re the perfect breakfast for your meal plan. If you’re eating paleo, the added dairy and cheese wouldn’t make this recipe a great fit (although you can skip both!). Something else to consider is the high fat content of eggs.

Egg Frittata Ingredients + Substitutes

Your basic frittata ingredients plus some grated zucchini are all you need to throw this egg frittata together. Here’s what to collect and some notes:

The base: Whisked eggs, heavy cream, salt, and pepper. Feel free to use milk or half-and-half instead of cream.
The veggies: Grated zucchini and shallots add loads of flavor with minimal work. As with any vegetable frittata, you can substitute these with your favorites–mushroom frittata, spinach frittata, etc. Just be sure to use the same amount of veggies as listed below.
The cheese: We absolutely love crumbled goat cheese here. You can substitute this for grated parmesan, crumbled feta, or any other cheese you prefer.

Can I use egg whites? Sure can! We love making egg white frittata for high protein breakfasts, simply swap the whole eggs for 8 large egg whites or 2 cups of liquid egg whites.

Can I add some protein? Yup, although we prefer this recipe be kept a veggie frittata. If you wish, crisp up some bacon, pancetta, or even fresh lox for a salmon frittata.

Can I make individual portions? Yes, grab a muffin tin pan, and follow my recipe for frittata muffins.

zucchini frittata recipes from above with herbs and cheese on top

How to Make Zucchini Frittata

Making egg frittatas the traditional way is a two step process: simmer the frittata over the stove, then finish it under the broiler in the oven. Knowing when to transfer the frittata to the oven is based on how set the eggs are; nothing should jiggle except the very center. Here’s how:

Whisk together the base.
Wring as much liquid as you can from the shredded zucchini.
Saute the veggies.
Add the base to the sauteed veggie pan.
Place a lid on top and allow the frittata to cook until it’s almost completely set–the center should be all that hasn’t set completely.
Sprinkle remaining goat cheese on top.
Broil in the oven until cooked through and golden.

zucchini with water being removed for zucchini frittata recipe, showing how to make frittata

veggies being sauteed for zucchini frittata recipe

adding the eggs to the pan for a zucchini frittata recipe

Common Questions

I’ve been making frittatas for a long time. And over the years have seen just about everything. So! Here are some answers to questions you may have:

How to prevent my frittata from sticking to the pan: Make sure the pan you use is well seasoned, if not, you can always add additional oil to the pan just before you add the eggs. Also, allow your frittata to cool slightly in the pan before removing–this helps the egg frittata to fully set.
How do you make a frittata not soggy? It’s super important to cook most of the liquid out of your vegetables before adding the eggs. For this particular zucchini frittata, you’ll also want to squeeze as much water from the zucchini as you can before sauteeing.
Why did my frittata puff up? This is totally okay and part of the steaming process, but if it has happened while the veggie frittata is still on the stove, it may have slightly overcooked. No big! If the eggs have cooked through, skip the broiler step, and cook the vegetable frittata on the stove for a shorter period next time.

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