This Zucchini Frittata Recipe is so deliciously flavorful and simple to make. The mixture of fresh vegetables, crispy bacon, and feta cheese are a combo you’re going to love.
If you love brunch dishes, serve this frittata with some Brioche French Toast and Eggs Benedict.
Table Of Contents
This Zucchini Frittata recipe is a favorite of mine because it’s nice and easy, but looks and tastes amazing. Serving it is also a breeze, which makes it my brunch go-to.
- TASTE: Salty, cheesy, earthy, and fresh, this vegetable and egg dish is so good. It packs a lot of flavor into every slice.
- TEXTURE: This Zucchini Frittata recipe is somewhere between dense and fluffy. Filled with chunks of vegetables and bacon, and topped with feta crumbles, it’s a party in your mouth!
- TIME: It only takes 30 minutes to make.
- EASE: This dish is so easy. With just a few fresh ingredients and a cast iron skillet you saute and bake everything in, it’s a snap.
What You’ll Need
- Vegetables- Fresh veggies are best for this Zucchini Frittata recipe. Spinach, cherry tomatoes, mushrooms, and of course, zucchini should all be ripe and of good quality.
- Bacon- Thicker cut bacon is great for this recipe because it’s chopped and fried until it becomes like little nuggets of delicious flavor. If you prefer, you can also use turkey bacon, but it won’t get as crisp.
- Feta cheese- This ingredient adds a salty, briny, cheesy flavor to the dish. If you can, use the block feta that is soaked in brine and crumble it yourself – it has the best flavor.
Add-ins and Substitutions
- Add other vegetables- You can try this Zucchini Frittata recipe with other veggies, including yellow squash, broccoli, onion, bell peppers, and carrots.
- Substitute another type of cheese- This dish can be made with cheddar, swiss, goat cheese, or parmesan as well. You can add it to the eggs or on top. Or use dairy-free cheese.
- Add heavy cream- For a creamier egg base, whip the eggs with some heavy cream. They will be fluffier and creamier when you do this.
- Use shredded zucchini- Instead of chopped zucchini, you can shred or grate the zucchini with a box grater, squeeze out the excess moisture, and add it to the other ingredients.
How to Make this Zucchini Frittata Recipe
- Fry the bacon. In a cast iron pan, cook the chopped bacon in olive oil over medium-high heat until crispy. Then stir in the minced garlic for about 30 seconds.
- Add the mushrooms. Now add the sliced mushrooms and stir for about 4 minutes.
- Chop the zucchini. Slice the zucchini in half lengthwise and chop it into small slices. Add them with the spinach to the mushrooms, and sauté for 2-3 minutes.
Pro Tip: When you start adding the zucchini, you may want to add a little olive oil to prevent ingredients from sticking to the pan.
- Add the eggs and tomatoes. Whisk the eggs with salt and pepper, and pour them into the cast iron skillet. Then top the eggs with sliced cherry tomatoes.
- Bake. Place the pan in the oven on the middle rack and bake at 400 degrees Fahrenheit for about 10-15 minutes, or until the eggs set.
- Garnish. Once it’s cooked through, garnish the zucchini frittata with crumbled feta cheese. Let it cool for about 5 minutes before slicing it into wedges and serving.
- Crisp the bacon- Because this chopped bacon is going into the frittata, you want it to me nice and crispy, so that texture shows through the fluffy eggs and vegetables.
- Whisk the eggs before adding- Whisking your eggs will incorporate air that makes your frittata fluffier. It also mixes the seasonings evenly throughout.
- Check that the eggs are set- You don’t want to serve this undercooked, so check if they’re done by cutting a slit in the middle of the frittata. If the eggs run into the slit, it’s not done yet.
- Let the frittata sit- This makes it easier to cut as well as ensures it is evenly and thoroughly cooked. You feta cheese will have time to soften and melt a little, too.
The two major differences between an omelet and a frittata are their cooking processes and how they’re served. An omelet is cooked quickly over higher heat and served hot. A frittata is cooked more slowly over lower heat and served at room temperature.
If you want your frittata to be fluffy, then you need to incorporate air. This can be done by whipping the eggs before adding them to the skillet, or by adding milk or heavy cream to the eggs and whipping them together. Frittatas with cream are often fluffier than those without.
This delicious Zucchini Frittata recipe is the perfect addition to your brunch table. Here are some great dishes to pair it with
- Meats: Serve this frittata alongside some Crispy Air Fryer Bacon, ham, or Buttermilk Biscuits topped with Sausage Gravy.
- Pancakes/Waffles: Pair it with some sweet treats, like these Buttery Belgian Liege Waffles, Dutch Baby Pancakes, or Blueberry Breakfast Crepes.
- Donuts/Bagels: Offer some Old Fashioned Sour Cream Donuts, New York Bagels, Maple Donut Bars, or Smoked Salmon Bagels with your zucchini frittata.
- Fruit: This dish is great with Fruit Pizza, Muesli Yogurt Parfaits with Berries (VIDEO), and Cream Cheese Fruit Dip.
Make This Recipe in Advance
Make ahead: Since this Zucchini Frittata recipe can be served at room temperature, go ahead and make it beforehand and let it sit and cool before serving. You can also store it in the fridge before you slice it.
Storing: Store any leftover frittata in an airtight container in the refrigerator for up to 4 days. You can warm it in the oven before serving.
Freeze: Freeze this cooled frittata in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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Full Recipe Instructions
Zucchini Frittata Recipe
This Zucchini Frittata Recipe is ideal for your next breakfast or brunch. This simple but delicious recipe is chock full of flavor!
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In a cast iron pan cook the chopped bacon and 1 tbsp olive oil on medium-high heat until crispy. Then stir in the minced garlic for about 30 seconds.
Add the sliced mushrooms and stir for about 4 minutes.
Slice the zucchini in half lengthwise and chop into small slices. At this point you may want to add a little olive oil to prevent ingredients from sticking to the pan. Add the sliced zucchini and spinach to the mushrooms and sauté for 2-3 minutes.
Whisk the eggs with salt and pepper (to taste). Then pour the eggs into the cast iron pan.
Top the eggs with sliced cherry tomatoes. Place the cast iron pan in the oven on the middle rack and bake at 400 degrees Fahrenheit for about 10-15 minutes or until the eggs set. One way to check if it’s done is by cutting a slit in the middle of the frittata. If the eggs run into the slit, it’s not done yet.
Once it’s cooked through evenly, garnish the frittata with crumbled feta cheese. Let it cool for about 5 minutes before slicing it into wedges and serving.
Calories: 242kcal | Carbohydrates: 3g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 360mg | Potassium: 333mg | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 11.3mg | Calcium: 78mg | Iron: 1.4mg