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caramelized-zucchini-frittata
Frittata made with Pete and Gerry's Organic Eggs, onions, zucchini, a bit of cheese, and fresh basil.
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Caramelized Zucchini Frittata

  • Meals
  • Protein-Packed
  • Low Carb
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5/5 - 65 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 4 servings

Zucchini grows like a weed in late summer, but the beauty of this versatile squash is that you don't have to search high and low to find it any time of year. When browned in butter or olive oil, diced zucchini takes on a nutty flavor that shines in this caramelized zucchini frittata, which is topped with a bubbling layer of cheddar cheese and fresh basil for garnish.

By: Naturally Ella

Ingredients

For the filling:

  • 1/2 medium onion (174g)
  • 1 medium zucchini (340g)
  • 2 tablespoons unsalted butter or olive oil
  • 1/4 teaspoon sea salt

For the frittata:

  • 6 large (300g) Pete and Gerry Organic Eggs
  • 1/2 cup (113g) whole milk (see notes)
  • 1/2 teaspoon sea salt
  • 2 ounces (57g) cheddar cheese, shredded
  • Freshly ground black pepper, for garnish
  • 1 handful fresh basil, julienned, for garnish

Nutritional Information

Servings: 4

Amount Per Serving: Calories 250, Fat Cal. 170, Total Fat 19g (29% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 650mg (27% DV), Total Carb. 5g (2% DV), Fiber <1g (3% DV), Sugars 4g, Protein 14g, Vitamin A (20% DV), Vitamin C (15% DV), Calcium (20% DV), Iron (8% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Heat oven to 425F. Mince the onion and finely dice the zucchini into 1/4” cubes.

Step 2

Heat an 8” oven-safe skillet over medium heat. Add the butter or olive oil followed by the onions, zucchini, and 1/4 teaspoon salt. Cook over medium heat for 15-20 minutes, stirring occasionally, until the zucchini and onions are tender, browned, and cooked down. If you find the mixture starts to scorch, lower the heat slightly.

Step 3

While the vegetables cook, whisk together eggs, milk, and 1/2 teaspoon salt. Once the vegetables are ready, reduce the heat to low and pour the egg mixture into the skillet. Swirl the eggs around the pan and use a spatula to loosen any zucchini or onion stuck to the bottom. Cook for a few minutes until the bottom of the frittata is set, but the top is still wet.

Step 4

Sprinkle cheese on top of the frittata and transfer to the oven. Bake for 18-20 minutes, or until the eggs are fully set and the top of the frittata is puffed up and golden. Sprinkle with freshly ground black pepper and basil before serving.

Farm Team Tips:

When fresh herbs like basil are baked into a dish, that herbaceous flavor tends to get lost. To really highlight the fresh basil (or any other herb of your choosing), we recommend sprinkling the it over the top of the frittata right before serving rather than mixing it in with the filling.

This frittata works great with heavy cream! If using cream in place of milk, use 1/3 cup.

How much did you enjoy this recipe?

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COMMENTS

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RESPONSES

Doris Forehand

September 29, 2020

Delicious, made with leftover zucchini and onion from dinner. So I cut eggs and milk in half. Yumm

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1 Reply

[email protected]

September 29, 2020

Yum! A great way to use leftovers, for sure!

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Shannon

September 28, 2020

Has anyone tried this delicious looking recipe with almond milk?

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1 Reply

[email protected]

September 28, 2020

Hi Shannon, we have not tried this but you would probably be okay making that substitution. The only thing with almond milk is that it has a lower fat content than whole milk so the eggs might not end up quite so fluffy. Still delicious nonetheless.

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Cathy Dalzell

September 25, 2020

Enjoy!

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1 Reply

[email protected]

September 28, 2020

We can't wait to hear how you like this recipe, Cathy!

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Martha

September 24, 2020

I’ll make this for our group study Saturday. Sounds good and quick and easy. Thank you for sharing.

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1 Reply

[email protected]

September 24, 2020

We can't wait to hear how everyone likes it, Martha!

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Marcia Bauchle

September 19, 2020

We've really been enjoying this fritatta this summer. The first time we had it my hubby liked it ok. The second time we had it I added 2 ears of fresh picked sweet corn cut off the cob and added to the sauteed veggies. I also used a Costata Romanesca zucchini squash. Then he REALLY liked it! It filled you fuller longer than without the corn. Everything in it except the butter was raised on our farm. That makes it even better.

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1 Reply

[email protected]

September 21, 2020

This is amazing feedback and we are so happy to hear you enjoyed this recipe, Marcia! Your modifications sound delicious and are definitely something we are interested in giving a try. Homegrown produce sure does make you appreciate a meal that much more.

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Alexis

September 05, 2020

What’s a good side to make with this meal ?

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1 Reply

[email protected]

September 08, 2020

Hi Alexis. There are lots of good side options out there depending on your dietary and taste preferences or what time of day you'll be eating this. Some of our favorites include a tossed side salad, a rustic loaf of bread, some fresh fruit, and homefries. Hopefully these help give you some inspiration. Enjoy!

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Meg

September 01, 2020

Do you chop/dice/grate zucchini for this recipe?

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1 Reply

[email protected]

September 02, 2020

Hi Meg! For this recipe you will want to dice the zucchini into 1/4" cubes. Hope this helps and that you enjoy this dish as much as we do!

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Laura

August 30, 2020

Nothing

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1 Reply

Kristen

September 01, 2020

I made this and to my surprise, my husband raved about how good it was! I'm already making this again the week later for us to reheat for breakfast.

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1 Reply

[email protected]

September 02, 2020

That's wonderful, Kristen! So glad this recipe was a hit in your household.

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Beth Sturdevant

August 30, 2020

zucchini fritatta

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1 Reply

[email protected]

August 31, 2020

Hope you enjoy, Beth!

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Krista

August 28, 2020

Recipe

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1 Reply

[email protected]

August 28, 2020

So good! We hope you enjoy this recipe, Krista!

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Roberta Justice

August 27, 2020

I’m saving this. Been looking for new ways to use zucchini

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1 Reply

[email protected]

August 27, 2020

Hey Roberta, This dish is great to use up that zucchini. Tag us on social media with a picture of that amazing final product! Thanks for choosing small family farms!

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Jenn

August 26, 2020

I made this for dinner tonight. It was delicious )and beautiful)! Will definitely make this again.

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1 Reply

[email protected]

August 27, 2020

Hey Jenn, We are so glad you enjoyed this recipe! Thanks for supporting small family farms!

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Debbie Callaway

August 26, 2020

Looks so good. Going to cook 🧑‍🍳 soon!

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1 Reply

[email protected]

August 26, 2020

Hey Debbie, Thanks for choosing small family farms! We are honored our eggs have a special place in your home!

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Chrislyn

August 25, 2020

Here is my recommendation

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1 Reply

[email protected]

August 26, 2020

Hey Chrislyn, We are so happy you enjoy this recipe just as much as we do!

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nancy kyder

August 25, 2020

Thank you for this easy recipe - (love frittatas) and the basil tip. Love your eggs!

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1 Reply

[email protected]

August 26, 2020

Hey Nancy, We are glad you loved this frittata! Thanks for choosing delicious small family farm eggs!

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Tracy

August 24, 2020

Made this tonight! Perfect use for my zucchini, half & half, eggs and garden fresh basil! Turned out perfect except I will use a little less salt next time - maybe just 1/4 tsp in with the eggs. Served it with some garden grape tomatoes on the side :~)

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1 Reply

[email protected]

August 24, 2020

Hey Tracy, Sounds delicious! Thanks for being loyal to small family farms!

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Robert

August 21, 2020

Zucc Frittata

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Nelson Jones

August 21, 2020

Make this

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1 Reply

[email protected]

August 21, 2020

Hey Nelson, We are so glad you have enjoyed this recipe! Thanks for choosing small family farms!

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